Goat Cheese and Asparagus Toasts

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We were invited to a pot-luck cocktail party last month and with little time to spare, surveyed the fridge and put together this wonderful hors d’oeuvres that drew compliments from all gathered there.

Begin with what I call “light bread” that some call a sandwich loaf.  You’ll find you have about 24 slices to decrust and roll flat with a rolling pin or a tall bottle.  A pound of asparagus is all you will need and you may have enough leftover for a salad at lunch.  Blanch 24 of the fattest spears (covered in plastic wrap) in a microwave for three minutes.  Spread your favorite goat cheese on each flattened bread slice, place an asparagus spear at one end, grind some fresh black pepper over all, and roll up.  Place seam-side down on an oiled baking sheet, brush with melted butter, and sprinkle with sesame seeds.  Place under the broiler, watching closely until the bread is toasted to a golden hue.  We stacked the toasted asparagus in alternating layers like Lincoln logs for serving.   You will hope there are leftovers!

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