20 slices sandwich bread
3 oz. blue cheese
8 oz. cream cheese
1/2 lb. butter, melted
1 egg, beaten
20 asparagus spears (canned or frozen if frozen cook 3 min.)
Festival canned tall spears work well

Cut crusts from bread and roll each slice flat with rolling pin. Spread each slice with mixture of blue cheese, cream cheese and egg, which have been beaten to spreading consistency. Place 1 asparagus spear on each slice of bread. Do not extend past edge of bread. Roll up tightly and fasten with toothpick and dip in melted butter, drain and freeze on cookie sheet for a few hours.

When frozen cut each roll in 3 sections. Refreeze if you want them for later use. When ready to serve, bake 15-20 minutes until golden brown at 400 degrees. Insert toothpick in each and serve.