1. Cook asparagus in a large pan of boiling salted water for 3-5 minutes or until crisp-tender. 2. Transfer the asparagus to a large bowl of ice water; cool asparagus for 1 minute; drain on layers of paper towels. 3. In a small bowl, mix the mayonnaise and horseradish together. 4. Spread a thin layer over each slice of roast beef. 5. Place an asparagus stalk at one end of each beef slice and roll tightly. 6. Serve at once or cover and refrigerate to serve within 1 day. 7. Bring to room temperature for 30 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
