| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Asparagus, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | c | Sharp Cheddar cheese |
| 1/2 | Stick butter | |
| 24 | Thin asparagus stalks | |
| Cayenne pepper to taste | ||
| 24 | sl | White bread |
| 1 | Stick butter; melted |
INSTRUCTIONS
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." <[email protected]> on Feb 4, 1998
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