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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I quarter this recipe and make these for lunch once in awhile because my DH and kids wouldn't think of eating asparagus. They are really meant to be an appetizer. Ingredients:
1 1/2 cups water |
36 fresh asparagus spears, trimmed |
1 (8 ounce) carton chive & onion cream cheese |
3 -5 tablespoons prepared horseradish |
2 (5 ounce) packages thinly sliced roast beef |
Directions:
1. In a large skillet, bring water to a boil. Add asparagus, cover and boil for 2-3 minutes or until crisp-tender.
2. Drain and immediately place aspargus in ice water. Drain and pat dry.
3. In a small mixing bowl, combine cream cheese and horseradish.
4. Pat beef slices dry with paper towels.
5. Spread each slice with a thin layer of cream cheese mixture; top with an asapargus spear and roll up tightly.
6. Refrigerate until serving.
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