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  • 340g can Wattie's Asparagus Spears, drained
  • 1 loaf white or wheatmeal sliced sandwich bread, crusts removed
  • Butter or cream cheese, softened


  1. Pat asparagus dry with a paper towel.
  2. Spread bread with butter or cream cheese.
  3. Lay an asparagus spear across each slice diagonally and roll bread from corner to corner
  4. Use a dot of butter or cream cheese to secure it. Serve while fresh.

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