8 asparagus spears (1/2 inch thick), trimmed
8 ounces garden vegetable cream cheese
4 flour tortillas (7 or 8")
1 medium red bell pepper, cut into 24 (3x1/4") strips
Servings: 28
1. In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels.
2. 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.
3. To serve, cut tortilla rolls into 1 inch slices.
Servings: 28
8 ounces garden vegetable cream cheese
4 flour tortillas (7 or 8")
1 medium red bell pepper, cut into 24 (3x1/4") strips
Servings: 28
1. In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels.
2. 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.
3. To serve, cut tortilla rolls into 1 inch slices.
Servings: 28
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