2 cans asparagus (Green Giant)
2 loaves sandwich bread, fresh
8 oz. Roquefort cheese
8 oz. Philadelphia cream cheese
1 tbsp. mayonnaise
1 egg, beaten
1 1/2 sticks butter, melted

Cut crusts off bread. Roll bread out, mix cheese, mayonnaise and egg. Spread on bread, top with one stalk of asparagus per slice of bread, roll up and cut into 3 pieces. Stab with toothpicks; dip into melted butter, place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. May be frozen, warm in oven when ready to eat.