1 1/2 cups water
36 fresh aspaprgus spears, trimmed
1 carton (8 ounces) spreadable chive and onion cream cheese
3 to 5 tablespoons horseradish
2 packages (5 ounces each) thinly sliced roast beef
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 asparagus in ice water. Drain and pat dry.
In a small bowl, combine cream cheese and horseraddish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.