Ingredients

• 1 package flour tortillas
• 1 package cream cheese, softened at room temperature
• 1 jar salsa
• 12 asparagus spears, blanched and shocked in cold water

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Instructions

1. Spread a tortilla with a layer of cream cheese and then a layer of salsa. Place an asparagus spear at the edge of the tortilla and roll tightly. Chill, seam side down, covered with a slightly damp paper towel and plastic wrap.. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.