Instructions: Trim the crusts of a loaf of firm, thin sliced white bread (such as Pepperidge Farms), roll flat with a rolling pin and lightly spread with reduced fat - not fat free - cream cheese which has been seasoned with a little lemon pepper. Cook fresh or frozen asparagus spears until tender-crisp and trim off rough ends so that spears are approximately the same length as the bread slices. Roll up asparagus in bread, secure with a
toothpick and brush with a bit of melted margarine. Bake at 350 approximately 20 minutes or until lightly browned and hot. Good served hot
or at room temperature.

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