20 slices white bread (day old), crusts removed
8 oz. cream cheese, softened
3 oz. Blue cheese, crumbled
1 egg, slightly beaten
10 1/2 oz. can asparagus spears (green better than white)
1/3 c. butter

Flatten each slice of bread with a rolling pin. Mix cheeses and egg. Spread on bread. Lay asparagus spears on one side of bread; roll as for jelly roll. Roll in melted butter. Chill well or freezes nicely. Slice into bite size pieces. Bake at 400 degrees for 15 to 20 minutes. When slicing, use a seriated knife to avoid "splintering" the asparagus.