Recipes from the Grapevine Cottage
Recipes --> Appetizers --> Asparagus Canapés
Makes 6 dozen
Suzanne & Tom Landshof 1968
(From Forum Feasts cookbook 1968)
1 can asparagus (see notes)
1 loaf bread (see notes)
8 ounces Roquefort or creamy blue cheese
8 ounces cream cheese
1 egg, beaten
1/2 pound butter, melted
Cut crusts off bread. Use a rolling pin to flatten the bread. Drain asparagus. Mix well the blue and cream cheeses and add the beaten egg.
Spread cheese mixture on slice of bread, place asparagus on edge and roll up. Cut in thirds and dip in melted butter. Place on cookie sheet and cool till butter is set. They can be frozen at this point or refrigerated overnight.
When needed, bake at 350 degrees for about 15 minutes or until well browned.
Use Del Monte asparagus, Mary Washington style if available. Fresh asparagus does not work.
Use Wonder sandwich bread or something similar. Good bread does not work.
We have been making these for years. They are handy to have in the freezer to pop out when needed. We usually double the recipe because they keep so well.
August 22, 2007