Asparagus Canapés
added 11/01/10
Makes 5 dozen
1 sandwich loaf medium-sliced white bread
8 oz. Roquefort
8 oz. cream cheese
1 Tbs. mayonnaise
1 egg, beaten
1 can asparagus, drained
½ cup butter, melted
Trim crusts from bread, roll each slice flat as used. Combine all ingredients, spread on bread, top with asparagus. Roll up and dip in melted butter. Place on cookie sheet and freeze.
Slice each spear into three pieces. If freezing for a future date, place pieces in freezer bags. Do not defrost to cook. Bake at 350ºF for 15 minutes or until browned.
—Adapted from Pinehurst Cookbook
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