Duchess of York Tea Sandwiches

1 hard-boiled egg; peeled
1/2 teaspoon curry powder
1 tablespoon mayonnaise
1/8 teaspoon salt
1/8 teaspoon fine ground white pepper
2 slices soft extra-thin whole wheat sandwich bread, crusts removed
2 large asparagus spears, trimmed, peeled and steamed

Mash egg with fork and add curry powder, mayonnaise and salt and pepper to taste. Mix thoroughly.

Divide spread equally between two slices of bread and spread it over surface, leaving one edge clean. Arrange cooked asparagus spears at edge of each slice, opposite the clean edge and roll up to enclose filling. Wrap rolls in plastic or wax paper and chill for at least one hour.

Using a very sharp knife, cut each roll into 4 bite-size sandwiches. Serve cut-end up.

NOTE:  Fresh, soft bread is needed to make the rolls and not have splits in the bread.