12 thin slices of Kretschmar Master’s Cut Eye of Round Roast Beef
12 Asparagus Spears, trimmed to 4 inches long
1 cup Whipped Cream Cheese
2-3 Tbsp. Horseradish
1 Scallion, chopped
1. Boil and cook asparagus in a pot of water until crisp-tender, about 2-3 minutes. Immediately remove asparagus from the pot to a bowl of ice water to cool. Then transfer the asparagus onto paper towels to dry.
2. Mix together the cream cheese and the horseradish.
3. Carefully spread each slice of Kretschmar Eye of Round Roast Beef with the horseradish mixture. Place an asparagus spear at one end of each slice of roast beef and roll up.