Submitted by Sara Fritschner
- 1⁄2 C butter, softened
- 1 Tbsp minced onion
- 1 Tbsp lemon juice
- 22 slices inexpensive white bread
- 22 asparagus spears (about a pound), trimmed of woody ends
- 1⁄4 C butter, melted
Combine 1⁄2 cup of butter with onion and lemon juice. Set aside. Remove and discard crusts from the bread. Flatten the bread to about 1/8-inch thick, using a rolling pin or your hands. Spread each slice with 1 teaspoon of butter mixture. Place an asparagus spear on the bread with its tip extending over the edge and roll it up tightly. Place on a baking sheet. Repeat with remaining bread and asparagus. Brush the rolls with melted butter. Bake at 350° for 30 minutes. Serves 10-12.