8 slices white bread (fresh)
4 ozs cream cheese
4 ozs blue cheese (crumbled)
3 ozs sour cream
tsp dill weed or if dill weed unavailable, chop small amount of pickle into miniature pieces and add
1 tsp pepper
1 small can asparagus (spears drained)
3 tbsp melted butter
Remove crusts from bread and flatten slices very thin with a rolling pin.
With an electric mixer, blend cheeses, sour cream and seasonings together and spread on one side of bread slices.
Place an asparagus spear on each bread slice and roll up jelly roll style.
Brush each roll-up with melted butter.
Place seam side down on a cookie sheet and bake 5 to 10 minutes at 450 degrees until pieces are lightly browned.