Recipe By : Unknown Cooking Magazine
Serving Size : 28 Preparation Time :0:00
Categories : All Newly Typed Not Shared Appetizers
Amount Measure Ingredient -- Preparation Method
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8 (1/2 inch thick) asparagus spears -- trimmed
1 container (8 oz.) garden vegetable cream cheese
4 (7 or 8") flour tortillas
1 medium red bell pepper, cut into 24 (3x1/4") stri
In medium skillet, cook asparagus in small amount of boiling water for 5
minutes or until crisp-tender. Drain on paper towels.
Spread 1/4 of cream cheese over each tortilla. On each tortilla, arrange 2
asparagus spears with 3 rows of 2 pepper strips each. Firmly roll up
tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes
or up to 2 hours.
