Beef and Asparagus Saddlebags
8 oz cream cheese, softened
2 tbsp prepared horseradish
1/4 cup cooked, finely crumbled bacon
2 tbsp finely chopped fresh parsley
2 pounds roasted beef tenderloin, in 24 thin slices
24 thin asparagus spears, cooked crisp-tender trimmed 3"
24 long chive stems, blanched and cooled
In a small bowl, mix together the cream cheese, horseradish, bacon,
and parsley. Set aside. Lay the slices of beef tenderloin out on
a waxed paper surface.
Spread each slice with a little of the cream cheese mixture.
Place an asparagus spear in the middle of each slice. Roll each
slice up and tie together with a chive stem. 6. Chill, covered,
until time to serve.