1 (8 oz.) pkg. cream cheese
3 oz. bleu cheese
2-4 tbsp. milk
1 lg. loaf white bread (Pepperidge Farm)
1 lg. can asparagus tips (spears)
1/4 to 1/2 c. melted butter

With a fork, mash the bleu cheese and cream cheese. Add milk 1 tablespoon at a time until spreadable. Cut crusts from bread and roll each slice very thin. Spread cheese mixture evenly on each slice. Place 1 spear (tip) at one end of slice of bread and roll up. Trim ends. Place seam side down, brush with butter and freeze. Defrost slightly, cut roll in 1/2 or 1/3 and place on cookie sheet. Bake at 400 degrees for 15 minutes. Serves 16.