1 lb. thin spear asparagus
1 tsp. dried basil
1 loaf very thin bread (white or whole wheat)
1 c. herbed cream cheese
1/4 lb. butter
McCormick's garlic & parsley salt

Trim asparagus to 3 or 4 inches. Cook covered with water and basil until barely tender. Trim crusts from bread and spread with herbed cream cheese. Drain asparagus (roll in paper towels). Lay asparagus on bread diagonally, roll tightly. Melt butter in pan. Add roll ups. Sprinkle with garlic salt to taste. Turn until evenly browned. Serve warm.