Asparagus Appetizer Sandwiches
From: Gatechprism gt6787 (Czerwinski)

1 can asparagus (long stems)
1 loaf bread
1 cup butter
1/2 cup mayonnaise
salt and pepper to taste

Carefully remove asparagus spears from tin, spread on towel to drain for at least two hours, (if some are very "fat" split in half), remove crusts from bread. Carefully spread each square with butter, and then spread carefully and generously with mayonnaise. Take an asparagus spear and put diagonally on bread. Sprinkle generously with salt & pepper. Roll from corner to make a tube. Cut the tube in half to make smaller portions. Pile in bowl or on plate, cover with aluminum foil. Refrigerate for several hours. Remove from refrigerator at least 1/2 hour before serving.