Ingredients:

3 oz bleu cheese, crumbled
1-8oz pkg cream cheese, softened
1 egg
20 slices Pepperidge Farm thin-sliced bread
1-10oz pkg frozen asparagus spears, cooked
½ lb margarine or butter
toothpicks

 

Directions:

Blend cheese with egg
Remove crusts from bread.  Flatten with rolling pin.
Spread each slice with cheese mixture.  Place 1 cooked asparagus spear on each slice and roll bread around it; secure with toothpick if necessary.  Dip each into melted margarine.  Slice into thirds and place on baking sheet.
Bake in preheated over at 400* for 15 minutes.
May be frozen, thawed, sliced and then baked.
Yield:  60 pieces.