Serves: 12
Total Calories: 76
1. In medium saucepan, plunge asparagus into boiling water cook about 2 minutes or until crisp-tender. Drain asparagus quickly rinse with cold water drain well.
2. Cut cantaloupe lengthwise into 3 wedges remove rind. Cut each wedge lengthwise in half again, then crosswise to creat 12 small wedges.
3. In bowl stir together mayonnaise and mustard. Spread about 1 teaspoon mayonnaise mixture on each cracker.
4. For each cracker, roll ham slice around 2 asparagus spears or 1 cantaloupe wedge. Place ham roll on cracker. Serve immediately.
This Ham And Dijon Appetizers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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