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Preheat oven to broil. Thaw and drain asparagus. Combine asparagus with cream cheese in large bowl with an electric mixer or wooden spoon until roughly blended. Add 1/2 cup parmesan cheese, salt and pepper; blend until mixture is smooth and even. Butter one side of each piece of sourdough bread and sprinkle parmesan cheese over. Lightly pat the cheese into the butter so that it stays on the bread while broiling. Place bread slices on a lightly greased cookie sheet, cheese side down. With a butter knife, carefuly spread the asparagus pate evenly onto the top of each slice. Add sun-dried tomatoes. Place under broiler and broil pate side until warm. With a spatula, turn one slice onto another, forming four sandwiches, and broil each side until lightly golden brown.
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