(A terrific hot snack or hors d'oeuvres)

24 slices sandwich bread (almost a whole loaf)
1 can green asparagus spears (lg. can, usually 24 in a can)
1 container bleu cheese or cream cheese spread
2 sticks melted butter (sweet, unsalted)

Drain asparagus; save juice for soups or sauces. Trim crusts from bread. Flatten bread slices with a rolling pin (or the palm of your hand works just as well). Spread bleu cheese or cream cheese spread on each slice of bread. Roll-up one spear of asparagus on bread, jelly roll fashion. Slice each roll into 4 or 5 pieces.

Dip in melted butter; place on cookie sheets; broil until browned; then enjoy. (These may be made in advance and frozen prior to broiling.) Makes approximately 96-120 bites.

NOTE: Even asparagus-haters love it if you don't tell them what's inside.