Asparagus Beef Roll Ups

"I quarter this recipe and make these for lunch once in awhile because my DH and kids wouldn't think of eating asparagus. They are really meant to be an appetizer."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
3 dozen rolls




  • In a large skillet, bring water to a boil. Add asparagus, cover and boil for 2-3 minutes or until crisp-tender.
  • Drain and immediately place aspargus in ice water. Drain and pat dry.
  • In a 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 asapargus spear and roll up tightly.
  • Refrigerate until serving.

Questions & Replies

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  1. JillyKay
    DH went absolutely wild for these. Said it was the best thing he has ever had!
  2. packeyes
    I changed the recipe to work for take to work lunches. I took a large tortilla( I used sundried tomato basil tortilla), spread the cream cheese and horseradish on the tortilla, covered with the roast beef and cooked asparagus, wrapped up and cut in half. It made a delicious lunch that my husband raved about :) Thanks for the great idea!
  3. rosslare
    These are the hight of luxury, for us! Very elegant nibbling with the bubbly!
  4. Amber of AZ
    I thought these were really good. Not something I want all the time, but great for special treats.
  5. Tinkerbell
    Most definitely a keeper! I wanted to serve as a side dish just for our family, so cut the recipe in half. My roast beef was sliced so thin it was see through & easily torn just laying it out to dry it. I ended up using two & sometimes 3 pieces of beef per asparagus so that I'd have a surface to spread the cream cheese & horseradish mixture on. My grocery didn't have chive & onion flavored cream cheese so I used garden vegetable flavor. I don't think either of these things made any difference in how wonderful the appys were. I've already been requested to make them on camping trips this summer. I'll be making full batches then, if not more. Thanks for sharing your recipe!


I am a wife and homeschooling mother of 2 beautiful and rowdy little boys. Recipes have always facinated me and I'll admit that I read more of them than I try. I'm in no way, shape or form a chef. I just enjoy simple down home cooking and comfort foods. We travel all over the country with my husband's job and this has provided a wonderful opportunity to get a "taste" for each region. I have been in 37 states and have enjoyed a little of each one, but Pennsylvania will always be home.
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