Asparagus Canapes

  • 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)
  1.  Trim crusts from bread and roll slices flat.
  2. Blend egg and cheeses.
  3. spread each slice of bread with cheese.
  4. Roll one spear of asparagus in each slice of bread and anchor with three toothpicks.
  5. Dip and turn the rolls in melted butter.
  6. Place the rolls on a cookie sheet and freeze until firm.
  7. Cut into thirds or as desired, and return to freezer in a bag.
  8. 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.

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