I have been using this appetizer recipe for years from my cookbook Recipes from a New England Inn by Trudy Cutrone. The recipe calls for canned asparagus, very easy, but I had plenty of fresh asparagus at home. I blanched the asparagus in a bit of water to almost tender and rinsed them in cold water and then dried them with a paper towel. There is quite a bit of difference in the taste, but if you have time constraints or just want to make this easier then go on and use canned asparagus, I have in the past and still got rave reviews for these little cheesy nuggets and they go quickly. Always very popular.
3oz blue cheese
8 oz cream cheese (room temperature)
20 slices of white bread
1 15 ounce can of asparagus
1/2 lb of melted butter
Blend blue cheese, cream cheese and egg until smooth. Trim crusts off of bread. Flatten each slice with a rolling pin, then spread with cheese mixture. Place one asparagus spear on the bottom of each slice and roll up. Place rolls in freezer to firm up and cut easily. This will also prevent cheese from oozing out while slicing and baking. Remove from freezer, cut in half or thirds. Feel free to make in advance of a party and store in freezer bags.
When ready to bake, place rolls on baking sheet, preheat oven to 400 degrees and brush generously with melted butter. There will probably be a little butter left over and my girlfriend Karen has baked them up forgetting the butter and they were really good. Much crunchier, but I prefer the buttery taste.
Bake for 20 to 25 minutes until lightly browned. Serve at once.