Ingredients
16 fresh asparagus spears, trimmed1/3 cup mayonnaise1 garlic clove, minced1 teaspoon Dijon mustard1 teaspoon lemon juice1/8 teaspoon ground cumin8 thin slices deli roast beef, cut in half lengthwise1 medium sweet yellow pepper, thinly sliced1 medium sweet orange pepper, thinly sliced1 medium sweet red pepper, thinly sliced16 whole chives
Preparation
In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain and pat dry.
In a small bowl, combine the mayonnaise, garlic, mustard, lemon juice and cumin. Place roast beef slices on a work surface; spread each slice with 1 teaspoon aioli. Top each with an asparagus spear and pepper strips. Roll up tightly; tie bundles with chives. Serve immediately.
