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Asparagus and Roquefort Canap�s

Source of Recipe

Bubba


List of Ingredients

12 thin asparagus spears
Salt
12 walnut halves
2 tablespoons roquefort cheese, room temperature
2 tablespoons unsalted butter, room temperature
6 slices good quality white bread, crusts removed


Recipe

Cut the asparagus so they are slightly shorter then bread slices. In a medium saucepan of boiling salted water to generously cover, cook asparagus tips over high heat about 2 minutes, or until just tender. Drain carefully, rinse with cold water until completely cooled, and drain. Set on paper towels to dry.

Finely chop 6 walnut halves.

Mash roquefort cheese and beat thoroughly with softened butter. Stir in chopped walnuts. Spread Roquefort mixture on bread slices.

To arrange asparagus decoratively on canap�s, cut each spear into two pieces and arrange them in an "X" on bread.
At center of the "X" put a walnut half.

(These canap�s can be kept, covered with plastic wrap, up to 8 hours in refrigerator.)

Serve at room temperature.