Pam Glover of Brandon shared this recipe for Asparagus Roll-Up tea sandwiches with me several years ago, and they are my favorite go-to sandwich for teas and luncheons. I have also served them at brunches or in the roll basket for a special dinner. They are simple to prepare and delicious, and everyone requests the recipe. These sandwiches would make a wonderful addition to any brunch. Enjoy!
24 small, tender asparagus spears
24 slices white bread
2 (8-ounce) packages cream cheese, softened
1 cup blue cheese, crumbled
1½ sticks butter, melted
2 tablespoons sesame seeds
Preheat oven to 375 degrees. Trim each asparagus spear to 6 inches long; set aside. With rolling pin, slightly flatten bread between wax paper. With kitchen shears, remove crusts; set aside. With mixer, beat cream cheese until creamy. Add blue cheese and beat until smooth. Spread mixture on bread slices. Place 1 asparagus spear on each bread slice; roll up. Be sure to seal edges. Brush each sandwich with melted butter, and place on a parchment-lined baking sheet. Sprinkle with sesame seeds. Bake for 15 minutes until golden.
Yield: 24 sandwiches