50+ Friends Club Cookbook -- Appetizers and Snacks -- Asparagus Roll-ups

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Asparagus Roll-ups

From the Kitchen of: Pepper
Source:The Decatur Daily

20	slices	White bread, crusts removed
3	ounces	Bleu cheese
1	8-ounce package	Cream cheese, softened
1		Egg, beaten
1	14 1/2-ounce can	Asparagus spears, drained, or fresh asparagus spears
1/2	C	Butter, melted

Flatten each slice of bread with rolling pin.
Combine bleu cheese, cream cheese and egg in a small mixing bowl and mix well. Spread evenly on bread, covering to the edges. Place one asparagus spear on each slice; roll up and secure with toothpicks.
Dip into melted butter. Place on baking sheet and freeze.
Partially thaw the asparagus rolls and slice each roll into 4 equal parts.
Bake at 375 degrees for 15 minutes total, turning when brown on one side.
Makes 5 dozen.
Variations:
- Assemble rolls, excluding the spread, and then dip each roll in a sauce made of 1 cup butter, 2 egg yolks, 1 tablespoon chopped fresh mint and lemon juice to taste.
- To make sauce, melt butter in small saucepan and keep hot.
- Process egg yolks in food processor until frothy. With motor running, add melted butter and process until blended. Transfer to bowl, cover and refrigerate until mixture thickens. Stir in mint and lemon juice.
- Dip rolls in sauce; place on baking sheet and broil until crisp and golden.
  For another variation, use fresh asparagus spears. Spread sandwich-size slices of ham with cream cheese and then roll asparagus spears up in ham.
  Need more ideas? These appetizer recipes are from "Linen Napkins to Paper Plates," a new Southern fare cookbook published by the Junior Auxiliary of Clarksville, Tenn. (P.O. Box 30, Clarksville, TN 37041-0030):