Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Sheri Castle, Chapel Hill, North Carolina
Recipe by Southern Living November 2007

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Credit: Ralph Anderson; Mindi Shapiro Levine

Recipe Summary test

prep:
20 mins
cook:
2 mins
total:
22 mins
Yield:
Makes 16 bundles (8 appetizer servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off and discard tough ends of asparagus. Cut asparagus tips into 3 1/2-inch pieces, reserving any remaining end portions for another use.

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  • Cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

  • Spoon cheese into a 1-qt. zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole, and pipe cheese down center of each lettuce leaf. Arrange 1 roast beef slice, 1 asparagus spear, and 1 red bell pepper strip in each lettuce leaf. If desired, wrap sides of lettuce around roast beef and vegetables, and tie bundles with chives.

  • Note: For testing purposes only, we used Alouette Garlic & Herbs for garlic-and-herb spreadable cheese and Boar's Head Londonport Seasoned Roast Beef for deli roast beef.

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