1 ½ C. water
fresh asparagus spears, trimmed
oz. spreadable chive and onion cream cheese
3 to 5
T. prepared horseradish
pkgs (5 oz. each) thinly sliced roast beef
In a large skillet, bring water to 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 small mixing 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.