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Asparagus and Roquefort Canapés

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 canapés, cut each spear into two pieces and arrange them in an "X" on bread.
At center of the "X" put a walnut half.

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

Serve at room temperature.