Ingredients
36 fresh asparagus spears, trimmed1 carton (8 ounces) spreadable chive and onion cream cheese3 to 5 tablespoons prepared horseradish2 packages (5 ounces each) thinly sliced roast beef
Preparation
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.
