Jane posted 11-18-99 4:17 AM pt (US)
Asparagus Rolls
1 can asparagus spears (you determine can size)
1 loaf whole wheat bread (I use Roman Meal)
Zippy horseradish mustard, something with a lot of spunk.
Drain asparagus and blot with paper towels, to dry.
Remove crusts from bread.
Roll slices of bread with a rolling pin, so they are thin.
Spread rolled bread with a nice amount of mustard.
Lay an asparagus spear on bread, with ends sticking out. Roll.
These can be made ahead and covered with a barely damp cloth and plastic wrap.