Ingredients Jump to Instructions ↓

  1. 36 fresh asparagus spears, trimmed

  2. 1 carton (8 ounces) spreadable chive and onion cream cheese

  3. 3 to 5 tablespoons prepared horseradish

  4. 2 packages (5 ounces each ) thinly sliced roast beef

Instructions Jump to Ingredients ↑

  1. In a large skillet, bring 1-1/2 cups water to a boil. Add asparagus; cover and boil for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. In a small bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving. Yield: 3 dozen.


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