Beef and Asparagus Roll-Ups
- 3 pounds fresh asparagus spears, trimmed
- 4 cups water
- 1 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- ½ cup sour cream
- ¼ cup prepared horseradish or to taste
- ¼ cup red onion, minced
- 2 tablespoons fresh chives, finely chopped
- 2 teaspoons Dijon mustard
- 2 packages (7 ounces each) slow-roasted sliced roast beef
- 4 pieces (12 inches each) flour tortilla, warmed
- Boil asparagus spears in water with salt until tender crisp, about 3 to 5 minutes, depending on the thickness of stalks. Remove asparagus from water and transfer into a bowl with ice water. Pat dry with paper towels. Set aside.
- Beat cream cheese until smooth. Beat in sour cream, prepared horseradish, onion, chives and mustard. Divide mixture equally among the tortillas. Spread evenly, leaving a ½-inch border. Arrange roast beef slices over tortilla and top with asparagus spears. Roll up tightly and secure with toothpicks.
- If desired, place roll-ups on wax paper-lined baking sheets, lightly mist with vegetable spray and bake in a 375°F for 10 to 15 minutes or until heated through. Cut each roll diagonally into 4 portions. Serve warm.
- You can omit tortilla from this recipe. Spread cream cheese mixture on a slice of roast beef, top with 2 to 3 asparagus spears and roll up, making a bundle. Microwave on high for 2 to 3 minutes or until heated through. Drizzle with your favorite sweet-spicy sauce and serve.
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