10 fresh asparagus spears or canned (drained)
2 sticks unsalted butter
4 oz. Roquefort cheese
1 oz. cream cheese
1 tsp. grated onion
10 thin slices white bread
Salt
1/2 c. grated Parmesan cheese

Trim ends off asparagus. Soften 1 stick of butter, melt the other. Bring 2 cups of water and 1/2 teaspoon salt to a boil in large heavy pot. Add asparagus (fresh), cover and steam until barely tender.

In bowl of food processor with steel blade, combine Roquefort, cream cheese, softened butter and grated onion; process until well blended. Trim crust of bread. With rolling pin, roll each slice out until it is 1/8 inch thick. Spread thin layer of cheese and onion mixture on bread, place an asparagus spear in center and roll up. Trim any spears that extend past bread. Brush rolled bread with melted butter and roll in Parmesan cheese until well coated. Bake in preheated 350 degree oven for 15-20 minutes or until browned. Remove rolls and cool slightly. Cut into thirds.