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Roast Beef Asparagus Roulades w/Roast




Source of Recipe


Sue E.


List of Ingredients




24 thin asparagus spears
6 medium thick slices Boar’s Head™ Roast Beef
1(5.2 ounce) pkg. Boursin Garlic & Fine Herb cheese, softened
1 (7 ounce) jar roasted red peppers, well drained
¾ cup mayonnaise
¼ cup chili sauce
½ teaspoon crushed red pepper
2 teaspoons balsamic vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground pepper


Recipe



Break off tough ends of asparagus as far down as stalks snap easily; wash thoroughly. Add asparagus to a large pot of boiling salted water. Cook 2-3 minutes; drain and plunge into bowl of ice water to stop cooking process. Transfer asparagus to paper towels to drain.

Lay beef on cutting board and cut each slice crosswise into four (approximately 4 inch by 2 1/4 inch) pieces. Spread each piece with cheese.

Place an asparagus spear on each piece so tip is exposed. Roll beef over each spear; cover and refrigerate for 1-4 hours.

Meanwhile, place roasted peppers, mayonnaise, chili sauce, crushed pepper, vinegar, salt and pepper in blender and blend until smooth. (May be made a day ahead and refrigerated covered.)

Spoon red pepper sauce into small bowl and place in center of serving platter. Arrange roulades around sauce and serve.

YIELD: 24 appetizers