ASPARAGUS EN CROUTE

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Contributed by Tamalin Christen
  • 12 slices fresh, good quality white sandwich bread
  • 1/2 pound Swiss-type cheese (Swiss, Gruyere or Jarlsberg)
  • 1/4 cup Dijon mustard
  • 12 asparagus spears, cooked crisp-tender
  • 4 tablespoons melted sweet butter
Roll slices of bread as thin as possible with a rolling pin; trim crusts. Cut the cheese into fingers, more or less the size of the asparagus spears. Spread each bread slice evenly with mustard. Lay an asparagus spear and a strip of cheese on each bread slice and roll up. Place seam side down on a buttered baking sheet. Brush rolls with melted butter. Bake at 450° for 10 minutes until brown and bubbling. Serve immediately. Makes 12 rolls, 4-6 portions.



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