1 can whole asparagus spears
1 loaf very thin Pepperidge Farm bread (white or wheat)
Mayonnaise

1. Remove crusts from bread.

2. Roll bread with rolling pin until paper thin.

3. Spread bread with small amount of mayonnaise.

4. Place 1 asparagus spear on edge of bread slice.

5. Roll asparagus up inside bread - around once. Cut off remaining bread - sometimes with thin asparagus you can get 2 spears per slice of bread.

6. Refrigerate and serve cold. May be made 1 day ahead.