Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 12 slices | Sandwich bread |
| ½ pounds | Swiss cheese |
| ½ cup | Dijon mustard |
| 12 \N | Asparagus spears -- cooked |
| 4 tablespoons | Butter -- melted |
Roll slices of bread as thin as possible with a rolling pin; trim crusts. Your will have pieces 3 to 3½" square. Lay squares out on a work surface and cover with a damp cloth for 10 minutes. Cut cheese into fingers, more or less the size of the asparagus spears.
Spread each bread square evenly with mustard. Lay an asparagus spear and a strip of cheese on each bread square and roll up. Place seam side down on a buttered baking sheet. Brush rolls with melted butter. Bake in the upper third of a 450 oven for 10 minutes, or until brown and bubbling. Serve immediately.
Recipe By : Silver Palate Cookbook From: Meg Antczak Date: 10-27-95 (15:50) (159) Fido: Cooking