2 loaves firm-textured white bread (such as Pepperidge Farms)
2 15-ounce cans asparagus spears (or 32 fresh steamed asparagus spears)
1 8-ounce package cream cheese, softened
8 ounces shredded Gruyere cheese, softened
1 cup butter, melted
Remove crust from bread and roll each slice very thin. Drain asparagus well. In mixing bowl beat together egg, cream cheese, and Gruyere cheese. Spread 1 tablespoon cheese mixture on each slice of bread. Place 1 spear of asparagus on bread; roll up. Trim ends of asparagus to the same length as the bread. Cut into 3 lengths, and dip each piece in melted butter. Place on ungreased baking sheet, seam side down.
Bake in 400°F for 15 minutes or until golden brown. (Roll-ups may be frozen before baking. If frozen, bake in a 400°F oven for 15 minutes or until golden brown.) Makes 96 pieces.