print this page

INGREDIENTS
16 asparagus spears  ( 1/2 to full pound roughly) trimmed and peeled
1/2 lb. of lean, thinly sliced roast beef
2 tsp. of prepared horseradish
2 tbs. of lo-fat mayonnaise

DIRECTIONS
Cook asparagus in a pot with boiling salted water until crisp and tender  ( roughly 3-5 mins.)
Upon cooking, they should be immediately submerged in ice cold water ( just a min. or 2 )
Dry pat the spears when removed from the water

Taking one slice of the thinly sliced roast beef, begin to spread the horseradish out evenly.
The asparagus should then be place at one side and begin to roll the roast beef up
Can be made up the day before to have as a nice
Mid-Day Snack before the kids come home