Anchovy asparagus canapés

½ cup mayonnaise

¼ cup anchovy paste

6 thin slices bread, crust removed

1 10 ½ ounce can asparagus tips, drained

Preheat oven to 350 degrees. Mix mayonnaise with anchovy paste. Roll bread slices flat with rolling pin. Spread mixture on bread. Lay 2 or 3 asparagus tips on each slice of bread and roll. Place on a cookie sheet, seam side down and toast 15-20 minutes until golden brown

Yeild: 4

Genevieve Warren

(Mrs. William R. Warren)