1 loaf (1 lb.) white bread
1 pkg. (8 oz.) cream cheese, softened
4 oz. blue cheese
1 tbsp. mayonnaise
1 egg, beaten
16 to 18 asparagus spears
1/2 c. butter, melted

Trim crusts from bread and roll bread as flat as possible. Mix cheeses, mayonnaise and egg until smooth. Spread on bread slices. If using fresh asparagus, cook in small amount of water, until just tender. Drain asparagus well. Place one spear on each bread slice and roll up as for jelly roll. Cut into thirds and dip in melted butter. Freeze, if desired. Bake at 350 degrees for about 15 minutes or until golden brown. Makes 45 to 54 morsels.