1-2 (15 oz. ea.) cans asparagus spears (preferably Green Giant)
loaf of white thin sliced bread with crusts trimmed
mayonnaise (it's best to use regular mayo and not fat-free)

Drain asparagus spears and lay out on top of paper towels to drain more (it helps to slightly press paper towels on asparagus spears to get more of the juices out as they will make the sandwiches too soggy).

With small rolling pin, roll out bread to flatten. Use as many pieces of bread as you have asparagus spears.

Spread mayonnaise generously over one side of the bread. After thoroughly drying the asparagus with paper towels, lay one across one end of the bread with mayonnaise. Slowly roll it up in the bread. Place in a plastic storage container when finished. Keep lid on it to keep the bread from drying out until all are done. When finished with the rolling, place lid on container and place in refrigerator to chill for about 2 to 3 hours.

Once chilled, remove from container and place on cutting board and cut them in half. Serve on a chilled platter or plate.

Submitted by: Mary Ann