Asparagus Roll-Ups

• wooden spoon

• measuring spoons

• small cutting knife

• small spoon

• cookie sheet

• toothpicks

• serving tray

• 1 tbsp. minced fresh parsley

• 2 tsp. well-drained prepared white horseradish

• 3 ounces cream cheese, softened

• 6 pieces (2 x 4 inches) smoked salmon

• 6 asparagus spears, each 4 inches long, cooked

• 30 min. prep

• 1 hour to chill

Cream together with wood spoon, parsley, horseradish and cream cheese.

Spread 1 tbsp. of cream cheese mixture over each salmon strip with a small spoon. Place asparagus over cream cheese on the long side. Fold or roll salmon over to enclose asparagus. Place on cookie sheet and chill for 1 hour.

Cut each strip into 4 1-inch pieces. Serve cold with toothpicks.