It’s almost asparagus time here in Wisconsin. For a diversion from steamed or roasted asparagus try
these rollups. Great for a snack or an appetizer.

Ingredients:
12 slices sandwich bread, crusts removed (I used cracked wheat )
1/4 cup (more or less) stoneground or Dijon mustard
1/4 cup melted butter
3-4 T. grated parmesan cheese
2 dozen fresh asparagus spears **If the spears are skinny use two for each slice. if nice and fat you may
only need one per each.

Steam asparagus for about 6 minutes. Remove from steamer, let cool, and dry off.
Flatten the bread with a rolling pin. Spread mustard, edge to edge on each slice of bread. Place asparagus
spear at closest edge and roll up in the bread. I left the tops sticking out and cut the bottom ends off
even with the bread (and ate them). They could also extend from the bread if you so desire.
Place the rolls seam-side down on a baking sheet, brush with melted butter, and sprinkle with Parmesan
cheese.
Bake for 10-12 minutes at 400 degrees until lightly browned. Best served immediately. Reheat any
leftovers in oven. (Microwaving makes them soggy.) Enjoy!

P.S. Use the bread trimmings for a cheese strata or bread pudding.

Trimmed Bread

Work in Progress