Wednesday, November 28, 2007

Asparagus Rolls

25 fresh asparagus spears
Salt to taste
25 thin slices white bread
8 ounces cream cheese, softened
3 ounces blue cheese, softened
1 egg
3/4 butter, melted

Preheat oven to 400 degrees

In a large skillet, bring enough water to boil to barely cover asparagus. Trim spears to same length as bread slices and place in skillet. Sprinkle with salt and partially cover with a lid. Boil gently until lower parts of stalks are barely fork-tender (about 3-5 minutes depending on age of asparagus). Drain immediately and rinse in cold water until cooking process has ended.

Remove crusts from bread and flatten slices with a rolling pin. Combine cheeses and egg with an electric beater. Spread mixture evenly over bread slices. Place an asparagus spear on each one and roll up. Dip in melted butter to coat all sides. Place on a cookie sheet and freeze until ready to bake.

Cut rolls into thirds and bake still frozen, for 15 minutes or until lightly browned. Serve immediately.

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