From the kitchen of Andrea Andros
Preheat oven to 450 degrees.
Nice, plump, fresh asparagus spears
Best quality white bread (like Pepperidge Farm, or Arnold’s)
Coarse grained French or Dijon mustard
Cheese: Gruyere, good quality Swiss, Jarlsberg, or Provolone
Unsalted butter, melted
Trim asparagus and cook only until crisp-tender.
Plunge in ice water to keep it’s color.
Dry and set aside.
With a rolling pin, roll out bread very, very thin & as compact as possible.
One slice for each asparagus spear. Trim off crusts.
If recipe is not to made immediately, keep bread from drying out by placing in plastic bag, or cover with a damp kitchen towel.
Spread each slice of bread with mustard.
Place one asparagus spear and one similarly sized “finger” of cheese on left side of bread (or, if cheese is in slices, roll asparagus in cheese and place on the far end of bread).
Roll bread tightly around asparagus, pressing to adhere.
Place on a lightly buttered cookie sheet, seam side down, but not touching.
Brush tops with melted butter.
Bake until tops are browned and cheese is softened, about 10 minutes.
If necessary, put asparagus rolls under the broiler to brown properly.