- 2 cans green asparagus
- 2 sandwich loaves
- Salt & pepper to taste
1) Drain asparagus in can for a few minutes then spread out on paper towels to allow to be completely drained and dry 2 hours before making sandwiches.
2) Trim crusts from bread, butter slices then spread generously with mayonnaise. Place an asparagus spear at one end of piece of bread, sprinkle with salt and pepper and roll up. Place on a serving plate. Cover with foil and refrigerate until 1/2 hour before serving.