sliced bread (I use Pepperidge Farm)
cream cheese (vegetable style)
lemon pepper seasoning (Lawry's)
fresh asparagus (2 per roll-up)
melted butter

Peel asparagus. Boil until tender crisp, drain and set aside.

Roll bread thin and remove crusts. Spread a layer of cream cheese. Add two spears of asparagus in opposite directions. Sprinkle with lemon pepper seasoning. Roll and place on cookie sheet seam side down. Brush both sides with melted butter. Repeat.

Broil on both sides until lightly browned.

Submitted by: Kathy Desforges