1 can asparagus, drained
1/2 pkg. dry Italian dressing
2 (8 oz.) cream cheese
3 party rye or 2 loaves regular rye bread
1 lb. butter
1 can Parmesan cheese

Soften cream cheese. Add asparagus and Italian dry herbs and mix well. Spread on bread slices. Dip bread into melted butter. Then into Parmesan cheese. Bake on aluminum foil at 450 degrees for 7 minutes. Specialty at the Tiffin Shop, Shermon.