16 fresh asparagus spears
16 slices sandwich bread, crusts removed
1 package (8 oz.)cream cheese, softened
8 bacon strips, cooked and crumbled
2 tbsp. fresh or dried chives, minced
1/4 cup butter or margarine, melted
3 tbsp. grated Parmesan cheese
Place asparagus in a skillet with a small amount of water;
cook until crisp-tender, about 6-8 minutes.
Drain and set aside. Flatten bread with a rolling pin.
Combine cream cheese, bacon and chives; spread 1 tablespoonful on each
slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down
on a greased baking sheet. Brush with butter and sprinkle with
Parmesan cheese. Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.
Yield: 32 appetizers