Beef and asparagus rolls
½ pound(s), 16 spears, trimmed and fibrous stalks peeled
reduced calorie mayonnaise
deli style roast beef slice(s)
½ pound(s), lean, very thinly sliced
- Cook the asparagus in a large pan of salted boiling water until crisp-tender, 3–5 minutes. Using tongs, transfer the asparagus to a large bowl of ice water. Cool the asparagus for 1 minute, then drain on layers of paper towels.
- Meanwhile, combine the mayonnaise and horseradish in a small bowl. Spread a thin layer over each slice of roast beef. Place an asparagus stalk at one end of each beef slice and roll tightly. Serve at once, or cover tightly and refrigerate to serve within 1 day. Bring to room temperature for 30 minutes before serving. Yields 4 rolls per serving.