1 can asparagus spears
1 loaf sandwich bread
8 oz. cream cheese
4 tbsp. Cheddar Spread
4 tbsp. Swiss Almond Spread
1 egg
1 c. butter

Drain asparagus, mix cheeses and egg together. Remove crusts from bread and roll flat. Spread cheese on bread, then lay asparagus spears on bread and roll up. When all are rolled, dip rolls in melted butter and freeze about 1 hour, then cut rolls into thirds and put them back in the bread bag and freeze until ready to use. You should have enough mixture for a whole loaf of bread. Bake 20 minutes (or until golden brown) at 350 degrees. Yields 2 cookie sheets.