Place the grated cheese and the 1/2 stick of butter in a small bowl. Cover
and leave out of the refrigerator for 5 to 6 hours or overnight. Steam the
asparagus until tender. Drain and cool. Mash the cheese and butter together
to form a thick, smooth paste. Add a few dashes of cayenne pepper. Trim the
crust from the bread and flatten the slices with a rolling pin. Spread each
slice of bread with a generous teaspoon of the cheese-butter mixture. Place
an asparagus spear on the bottom of each slice and roll tightly. Trim any
of the asparagus stem that protrudes from the end. Place the rolls seam
side down on a baking sheet. Brush each roll with melted butter and
refrigerate until ready to use. Preheat the broiler. Place rolls 3-inches
under the heat. Watch carefully to avoid burning and broil until golden
brown. Turn and brown other side. Serve hot. Rolls may be served whole or
cut in half. Makes 24 rolls.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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