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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
36 fresh asparagus spears, trimmed |
1 8-ounce carton(s) philadelphia chive & onion cream cheese spread |
3 to 5 tablespoon(s) prepared horseradish |
2 5-ounce package(s) thinly sliced roast beef |
Directions:
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.
2. • 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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