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                      Turkey-Asparagus Roll-em-ups

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 30      spears        asparagus (fresh, frozen or canned)
    1/4  cup           mayonnaise
    1/4  cup           prepared mustard
    1/2  cup           chopped almonds
  8      slices        toasted white bread
 30      thin slices   packaged turkey
                       cellophane-tipped toothpicks

If you use fresh or frozen asparagus spears, prepare them by steaming until
just tender.

Cut the spears uniformly to fit the length of the turkey slices.

Combine the mayonnaise and mustard and mix thoroughly.  Trim the crusts from
the bread and cut each slice into 4 1-inch-wide strips.  Spread the
mayonnaise-mustard sauce on each toast strip.  Sprinkle lightly with
almonds.

Place an asparagus spear on the bread strip and roll up in a turkey slice.
Fasten the roll with a cellophane-tipped toothpick and refrigerate until
serving time.  Makes 30.

Special Hints:  Turkey slices fresh off the bird won't work in this recipe,
so look for the packaged slices at the market or deli.
Trim the asparagus spears at the stalk end so that the pointed tip remains,
adding a decorative effect that will extend slightly beyond the turkey
slice.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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