1 can Mary Washington style asparagus
1 regular loaf white bread
8 oz. Roquefort cheese
8 oz. cream cheese
1 tbsp. mayonnaise
1 egg, beaten
Butter, melted

Cut all crusts off the bread. Roll bread out flat. Spread with the mixture of cheeses, mayonnaise and egg. Top with 1 stalk of asparagus per slice of bread. Roll up and cut in 3 pieces. Brush each piece with melted butter. Place on ungreased cookie sheet. This may be made the day before or frozen ahead before baking.

When ready to bake, cook at 350 degrees for about 15 minutes or until well browned. There is enough cheese mixture for 2 cans of asparagus and 2 loaves of bread.