“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.”
READY IN:
15mins
YIELD:
3 dozen rolls
UNITS:
Metric

Ingredients Nutrition

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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