• Cooking Time: 20
• Preparation Time: 5
• 30 slices pumpernickel cocktail bread
• 1 pound asparagus
• 1 tablespoon olive or vegetable oil
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup finely chopped red onion
• 30 slices Gouda cheese (8 ounces)
• 2 tablespoons chopped fresh dill weed

1. Heat oven to 425º.
2. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
3. Bake 3 to 5 minutes or until crisp.
4. Remove from pan.
5. Spray same pan with cooking spray.
6. Toss asparagus with oil; place in pan.
7. Bake 6 to 8 minutes or until crisp-tender.
8. Mix mustard and honey; spread over each bread slice.
9. Cut asparagus into pieces to fit bread; place 2 or 3 pieces on each slice.
10. Top with onion, cheese and dill weed.
11. Place in pan.
12. Bake about 5 minutes or until hot and cheese is melted.

This recipe is from BettyCrocker.com and I always get so many complements on it. It's very easy but looks so elegant. I often just use honey mustard rather than combine the honey and dijon.