Preheat your oven to 400°F (200°C). Line a sheet pan with foil, and set aside.

Remove crusts from bread if desired. Using a rolling pin, roll the bread to flatten it (though not so thin that it will fall apart as you assemble the roll-ups. If you can see through it, it’s too thin).

In a small pan, add the asparagus and 1 tablespoon water. Cover and steam for about two minutes, depending on the thickness of your asparagus. Shock the asparagus by letting it sit in a bowl of ice water for 2-3 minutes, and set on a clean dish towel, patting dry fully before using.

Next, mix the cream cheese and cheddar together until evenly mixed. Divide among the bread slices, leaving space along the edges. Add 3-5 asparagus spears to each slice, and roll up diagonally from corner to corner. (You could secure with a toothpick, but I found that it wasn’t really necessary after smooshing the bread and cheese together) and transfer the roll-up to the lined sheet pan. Repeat with remaining ingredients.

At this point, you can do a Judith, and place in a freezer bag for a rainy day. If you plan to eat immediately, toast the rolls for 5-7 minutes, or until hot. (If making from frozen, add a few minutes on to the cooking time to ensure it warms throughout).