They are just as easy as they look. Cook up a bunch of asparagus just for a few minutes…you want them to still have a nice crunch. Now mix up some whipped cream cheese (the whipped kind is a lot fluffier and easier to work with than the regular) with some horseradish, and spread it over as many thin slices of roast beef as you want. Pop an asparagus spear in the middle, roll it up and yes! You’re done.
I like to arrange mine on a pretty platter and scatter some scallions over the top, even if it is only us and a Wednesday night. Light a few candles, open a bottle of wine, and appetizer for dinner night might turn into a Regular Thing!
Serves: 12 roll-ups
- 12 asparagus spears, trimmed to 4 inches long
- 1 cup whipped cream cheese
- 2-3 tablespoons horseradish
- 12 thin slices rare roast beef
- I scallion, chopped (optional)
- Bring a pot of water to a boil and cook asparagus until crisp-tender, 2-3 minutes depending upon how thick it is. Immediately transfer the asparagus to a bowl of ice water to cool them, then dry them on paper towels.
- Mix together the cream cheese and the horseradish, using more or less horseradish depending upon how spicy you like things!
- Spread each slice of roast beef carefully with the cream cheese mixture. Place an asparagus spear at the end of each one and roll them up.
- Arrange on a pretty platter, sprinkle with scallions and serve!