HOT ASPARAGUS AND PARMESAN FINGER SANDWICHES

This is an old recipe from a Junior League cookbook.  Electra and I made it for a shower one time years ago, and it was a nice change from typical finger sandwiches.

1 6-8 oz. can asparagus spears, drained
4 oz. cream cheese, softened
1 t. seasoned salt
2 hard-cooked eggs, sieved
12 thin slices white bread
1 stick butter, melted
½ c. grated Parmesan cheese

Blend asparagus, cream cheese and salt in food processor. Stir in eggs. Trim crusts from bread and spread mixture on one slice of bread and top with second slice. Cut in thirds for finger sandwiches. Dip or roll sandwiches in melted butter and coat with Parmesan cheese.

At this point sandwiches may be frozen until ready to broil. Broil on both sides until lightly browned and serve warm. Yields 18 finger sandwiches.