- 20 thin slices of white bread
- 1 egg
- 3 oz. blue cheese
- 8 oz. cream cheese
- 20 asparagus spears
- 1/2 pound butter (or less)
- Trim crusts from bread and roll slices flat.
- Blend egg and cheeses.
- spread each slice of bread with cheese.
- Roll one spear of asparagus in each slice of bread and anchor with three toothpicks.
- Dip and turn the rolls in melted butter.
- Place the rolls on a cookie sheet and freeze until firm.
- Cut into thirds or as desired, and return to freezer in a bag.
- Bake as needed – 400° for 15 min.
- Canned asparagus is fine. Ritter’s branch has 20 spears in a can.
Ruth Goucher Shoemaker’s recipe box — from the 1950s.
(4.00 out of 5)