These are super cheap and easy to whip up, and make for great summer fingerfood. Blanch the asparagus in boiling water for five minutes to soften them, and drain well. Cut the crusts off half a loaf of bread. You can either have large rolls, or quarter the bread slices and cut the asparagus into smaller stalks for mini-rolls. Apply your favourite base spread – butter, margarine, cream cheese, etc.; place an asparagus stalk diagonally across the slice of bread, and roll it up. Pinch the roll to keep to intact.