2 (14 1/2 oz.) cans Bonavita white asparagus
2 loaves Pepperidge Farm white bread (sandwich or original)
8 oz. Roquefort cheese
8 oz. cream cheese (Philadelphia)
1 tbsp. mayonnaise
1 egg, beaten
Melted butter

Remove all crusts from bread. Roll bread out flat. Spread with mixture of cheeses, egg, and mayonnaise. Top with 1 stalk of asparagus per slice of bread. Roll and cut into 3 pieces. Dip each piece in melted butter. Place on ungreased cookie sheet. This recipe may be made the day before or frozen ahead before baking.

When ready to bake, cook at 350 degrees for 15 minutes or until well browned. This recipe yields about 5 1/2 dozen canapes.