Type what you have

Ingredients

• ✓ chive
• cream cheese
• half-and-half
• rye bread
• cucumber
• basil

Instructions

1. 1 Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
2. 2 Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

By christaann

Ingredients

• ✓ chive
• egg
• buttermilk
• beet
• cucumber
• dill

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ chive
• potato
• cream cheese
• sour cream
• butter
• salt
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
3. 3 Combine hot potatoes, cream cheese, sour cream, butter, and salt in a large bowl; mash until creamy. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
4. 4 Bake in the preheated oven until bubbling, about 30 minutes.

By BAWHITE1

Ingredients

• ✓ chive
• bologna
• white vinegar
• vegetable oil
• onion
• tomato
• garlic
• parsley
• dill pickle

Instructions

1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ingredients

• ✓ chive
• shrimp
• mayonnaise
• worcestershire sauce
• chili sauce
• salt
• avocado
• lemon juice
• bibb lettuce
• paprika
• pimento pepper

Instructions

1. 1 In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
2. 2 Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

By Inga

Ingredients

• ✓ chive
• waxy potato
• onion
• vegetable broth
• white vinegar
• vegetable oil
• salt
• black pepper
• white sugar

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
2. 2 Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

By Barbara Sauermann

Ingredients

• ✓ chive
• olive oil
• garlic
• green bean
• tomato
• pine nut
• lemon juice
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
2. 2 Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

By jed

Ingredients

• ✓ chive
• red potato
• cooking oil
• ham
• onion
• white vinegar
• mustard
• white sugar
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 20 minutes. Drain, transfer to a large bowl, and cool slightly.
2. 2 Meanwhile, heat a large skillet over medium heat; add oil. Add sliced ham; cook until lightly browned with crispy, golden edges, about 5 minutes.
3. 3 Fold ham, onion, vinegar, mustard, sugar, and chives into potatoes; season with salt and black pepper.

By Farmland

Ingredients

• ✓ chive
• russet potato
• butter
• bread cube
• nutmeg
• cayenne pepper
• salt
• black pepper
• egg
• all-purpose flour

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
2. 2 While the potatoes are cooling, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from the heat and use a slotted spoon to transfer croutons to a bowl. Reserve browned butter in the pan.
3. 3 Peel potatoes and place into a large bowl. Mash and season with nutmeg, cayenne, salt, and pepper. Add eggs and mash until combined. Stir in flour just until incorporated; do not overmix.
4. 4 Bring a pot of salted water to a simmer. Dampen your hands with water and scoop a spoonful of dough onto your palm. Shape dough into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Pull dough around croutons to seal and roll into a smooth ball. Repeat to make seven more dumplings.
5. 5 Use a large spoon to lower dumplings, one at a time, into the simmering water. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat for 10 minutes. Flip dumplings and continue to cook until puffed and cooked through, about 10 minutes more.
6. 6 Transfer dumplings to a serving plate and drizzle with reserved browned butter. Crumble remaining croutons over top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ chive
• butter
• russet potato
• onion
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• ✓ chive
• garlic
• olive oil
• yogurt
• sour cream
• sweet onion
• tomato
• salt
• black pepper
• cayenne pepper
• french bread

Instructions

1. 1 Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
2. 2 Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
3. 3 Preheat a charcoal grill until coals are white and ashy.
4. 4 Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
5. 5 Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

By John Mitzewich

Ingredients

• ✓ chive
• veal escalope
• lemon
• all-purpose flour
• salt
• black pepper
• paprika
• butter
• riesling
• mushroom
• nutmeg
• heavy cream

Instructions

1. 1 Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
2. 2 Remove veal from lemon juice and pat dry.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
5. 5 Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
6. 6 Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
7. 7 Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
8. 8 Remove veal from the oven and cover with the mushroom-cream sauce.

By Russ

Ingredients

• ✓ chive
• potato
• bacon end
• white vinegar
• cider vinegar
• white sugar
• salt
• black pepper
• sour cream
• mayonnaise
• red onion
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
3. 3 Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
4. 4 Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

By Momma Lisa

Ingredients

• ✓ chive
• ground sirloin
• onion
• green bean
• cauliflower
• cheddar cheese
• cream of mushroom soup
• potato
• cream cheese
• butter
• milk
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
2. 2 Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
3. 3 Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
4. 4 Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
5. 5 To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
6. 6 Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

By Kathleen Enick

Ingredients

• ✓ chive
• butter
• bacon
• bacon drippings
• yellow onion
• yukon gold potato
• salt
• black pepper
• cayenne pepper
• egg
• farmer's cheese
• cheese blend
• egg
• water
• wonton wrapper
• sour cream

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
3. 3 Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
4. 4 Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
5. 5 Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
6. 6 Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

By John Mitzewich

Ingredients

• ✓ chive
• all-purpose flour
• salt
• vegetable oil
• water
• water
• butter
• yellow onion
• kosher salt
• russet potato
• farmer's cheese
• salt
• black pepper
• cayenne pepper
• butter
• sour cream

Instructions

1. 1 Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
2. 2 Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
3. 3 Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
4. 4 Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
5. 5 Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
6. 6 Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
7. 7 Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
8. 8 Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
9. 9 Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
10. 10 While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
11. 11 Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
12. 12 Continue boiling and browning pierogi in batches as needed.
13. 13 Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

By John Mitzewich

Ingredients

• ✓ chive
• sour cream
• parsley
• nutmeg
• sweet paprika
• marjoram
• black pepper
• salt
• water
• vegetable bouillon
• garlic
• scallion
• leek
• onion
• carrot
• potato
• vegetable oil
• pork sausage

Instructions

1. 1 Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
2. 2 Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
3. 3 Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce heat and cook, covered, until carrots are tender, about 30 minutes.
4. 4 Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

By Marianne

Ingredients

• ✓ chive
• spring onion
• balsamic vinegar
• worcestershire sauce
• chicken broth
• all-purpose flour
• kosher salt
• red onion
• butter
• pork sausage
• vegetable oil
• water
• milk
• flour
• all-purpose flour
• cayenne pepper
• black pepper
• kosher salt
• egg

Instructions

1. 1 Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
2. 2 Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
3. 3 Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
4. 4 While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
5. 5 While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
6. 6 When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
7. 7 Serve with extra gravy.

By John Mitzewich

Ingredients

• ✓ chive
• ✓ chive
• green onion
• onion powder
• cream cheese
• yogurt

Instructions

1. 1 In the container of a food processor, combine green onions, fresh chives, dried chives, onion powder, cream cheese, and yogurt. Pulse until blended, but onions and chives should be in chunks. Transfer to a container, and refrigerate for 8 hours to overnight before serving.

By Tiga

Ingredients

• ✓ chive
• hot dog
• chicken broth

Instructions

1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Ingredients

• ✓ chive
• cream cheese
• garlic powder

Instructions

1. 1 Beat together cream cheese, chives, and garlic powder in a medium bowl until smooth.

By Sheri

Ingredients

• ✓ chive
• chicken breast
• cream cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pound meat to between 1/4 and 1/8 inch thick.
2. 2 Spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. Roll up, and place in a casserole dish. Drizzle melted butter over rollups.
3. 3 Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4. 4 Melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.

By emmaxwell

Ingredients

• ✓ chive
• red potato
• buttermilk
• butter
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ chive
• cream cheese
• pesto
• cilantro

Instructions

1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Ingredients

• ✓ chive
• almond
• parsley
• cherry
• goat cheese

Instructions

1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Ingredients

• ✓ chive
• cream cheese
• garlic
• chicken breast
• turkey bacon
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
3. 3 Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
4. 4 Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

By Eireann

Ingredients

• ✓ chive
• cream cheese
• salad dressing
• garlic powder
• lemon juice
• beef

Instructions

1. 1 In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.

By Dana Fox

Ingredients

• ✓ chive
• chili with beans
• cream cheese
• cream cheese
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium low heat, mix together chili with beans, cream cheese, cream cheese with chives and Cheddar cheese. Stirring often, heat until melted and well blended, about 20 minutes.

By MARY ANN PUTMAN

Ingredients

• ✓ chive
• olive oil
• arugula
• prosciutto
• blue cheese
• pear
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

Ingredients

• ✓ chive
• ✓ chive
• asparagus
• cream cheese
• horseradish
• parsley
• roast beef

Instructions

1. 1 Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
2. 2 Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
3. 3 Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

By BurntMuffin