Makes 20 appetizers.
20 slices bread
1 package frozen asparagus
1 (5 ounce) jar processed pimiento cheese spread
Trim crusts from bread slices; spread each with cheese. Cook asparagus until just tender. Chill.
Lay one piece asparagus digonally across slice of bread. Turn opposite corners over asparagus, overlapping. Press firmly to seal. Wrap several sandwiches toether in wax paper. Place in covered container and chill for several hours.
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