Beef and Asparagus Saddlebags

1 (8 oz.) package cream cheese, softened
2 tablespoon prepared horseradish
1/4 cup cooked, finely crumbled bacon
2 tablespoon finely chopped fresh parsley
2 pounds roasted beef tenderloin, in 24 thin slices
24 thin asparagus spears, cooked crisp-tender trimmed 3 inches
24 long chive stems, blanched and cooled

In a small bowl, mix together the cream cheese, horseradish, bacon, and parsley. Set aside.

Lay the slices of beef tenderloin out on a waxed paper surface. Spread each slice with a little of the cream cheese mixture. Place an asparagus spear in the middle of each slice. Roll each slice up and tie together with a chive stem. Chill, covered, until time to serve.

Servings: 6-8