1 lb. fresh asparagus
1 lb. loaf white bread
4 ounces blue cheese
3 ounces cream cheese, softened
1-2 tablespoons of mayonnaise
1/2 cup butter, melted
Blanch asparagus in microwave oven or in a steamer until al dente. Set aside and let cool. Cut bread crusts off of bread and roll with rolling pin to flatten. Mix cheeses together with mayonnaise until smooth. Melt butter.
Preheat oven to 375 degrees. Spread a thin layer of cheese mixture on a slice of prepared bread. Cut asparagus in half and lay at one end of the bread. Roll up and cut in half with a sharp knife. Brush both sides with butter and place on a non-stick baking pan. Cook for about 20 minutes, turning after 10 minutes. Cook until golden brown. Cool to room temperature before serving.
Serve with an El Dorado Viognier