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Roast Beef Asparagus with Roasted Red Pepper Sauce Recipe

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This recipe for Roast Beef Asparagus with Roasted Red Pepper Sauce is from Cannon Falls Bomber Dance Team Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 thin asparagus spears
6 medium thick slices roast beef
1 -5.2 oz. package Boursin garlic & fine Herb cheese, softened
1 -7 oz. jar roasted red peppers, well drained
¾ C. mayonnaise
¼ C. chili sauce
½ tsp. red pepper, crushed
2 tsp. balsamic vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
Directions:
Directions:
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 (approx 4 inch x 2 ¼ 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.

 

 

 

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