- Portion size 24 servings
Ingredients
Method
Stir cheese with mayonnaise. Trim crusts from bread. With rolling pin, roll bread to flatten slightly. Spread with cheese mixture; top with salmon.
Place asparagus spear along short edge of each; trim if necessary and roll up. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 1 day. Slice each roll into 8 pieces.
