1 (6-8 oz.) can asparagus spears, drained
4 oz. cream cheese
1 tsp. seasoned salt
2 hard cooked eggs, sieved
12 thin slices white bread (recommend Pepperidge Farm very thin bread)
1/2 c. butter, melted
1/2 c. grated Parmesan cheese

Blend asparagus, cream cheese, salt in food processor or mixer or by hand. Blend in eggs - cut up asparagus into small pieces if making by hand.

Trim crusts from bread. Spread mixture on 1 slice of bread. Top with second slice of bread. Cut each "sandwich" into thirds for finger sandwiches. Dip each sandwich into melted butter. (You an use a slotted spatula or brush butter on with a pastry brush.) Coat with Parmesan cheese. Can be frozen at this point. Before serving, remove from freezer. Preheat oven to 450 degrees. Bake for 15 minutes or until lightly browned on parchment paper.