I had the recipe for these asparagus sandwiches for years before I actually made them. You shouldn't wait that long. They are truly wonderful. We had them with a green salad and perfectly ripe cantaloupe earlier this week.
14-16 thin stalks asparagus, well-washed & trimmed
8 oz. cream cheese (neufchâtel is fine)
1 tsp. Dijon
Juice of 1/2 lemon
1/4 tsp. dill
3/4 c. milk (skim is fine)
4 slices rye bread
Your favorite cheese, sliced (I like extra-sharp cheddar, either Cabot or Tillamook)
Steam asparagus. Melt cream cheese in double-boiler, stirring often. Add Dijon, lemon juice, and dill. Slowly whisk in milk. Cover and simmer while you finish the sandwiches. Put bread slices on baking sheet. Top with asparagus & cheese. Broil until cheese is melted & bubbly. Serve with cream cheese sauce. Serves 4.