From the Kitchen of: Boomer
Source: Betty Crocker Celebrate - 2000
30
slices
Pumpernickel cocktail bread
1
lb
Asparagus
1
tbsp
Olive or vegetable oil
3
tbsp
Dijon mustard
1
tbsp
Honey
1/4
C
Finely chopped red onion
30
thin slices
Gouda cheese (about 8 ounces)
2
tbsp
Chopped fresh dill weed
Heat oven to 425. Place bread slices in an ungreased jelly roll pan 15
½ x 10 ½ x 1". Bake 3 to 5 minutes or until crisp. Remove from pan.
Spray same pan with cooking spray. Toss asparagus with oil; place in
pan. Bake 6 to 8 minutes or until crisp-tender.
Mix mustard and honey; spread over each bread slice. Cut asparagus into
pieces to fit bread. Place 2 or 3 pieces on each slice. Top with onion,
cheese and dill weed. Place in pan. Bake about 5 minutes or until hot
and cheese is melted.