1 pound medium rare deli roast beef, thinly sliced
25 thin asparagus spears, cut into 3-inch lenths
3/4 cup cream cheese
1-1/2 tablespoons horseradish
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
Drop asparagus spears into boiling water for 2 minutes. Do not overcook. Cool in ice water bath.
Combine cream cheese, parsley, chives and horseradish.
Lay thinly sliced beef on waxed paper. Spread each slice with cream cheese mixture. Place one asparagus spear on each slice so tip is exposed.
Roll each slice and tie with chive sprig. Cover and chill before serving.
Makes approximately 25 appetizers.
NOTE:
These appetizers can be prepared the day before and refrigerated until ready to serve.