In the Kitchen: Texas Beef Council's Asparagus Beef Bundles & Summer Tapas July 7, 2006 at 8:37 PM CDT - Updated June 30 at 5:55 PM Asparagus Beef Bundles Prep: 20 minutesRefrigerate: 30 minutesServings: Makes approximately 25 appetizers 1 lb. medium rare deli roast beef, thinly sliced 25 thin asparagus spears, cut into 3-inch lenths 3/4 cup cream cheese 1 1/2 Tbsp. horseradish 1 Tbsp. parsley, finely chopped 1 Tbsp. chives, finely chopped Drop asparagus spears into boiling water for 2 minutes. Do not overcook. Cool in ice water bath. Combine cream cheese, parsley, chives and horseradish. Lay thinly sliced beef on waxed paper. Spread each slice with cream cheese mixture. Place one asparagus spear on each slice so tip is exposed. Roll each slice and tie with chive sprig. Cover and chill before serving. Beef Satay with Peanut Dipping SauceChef George Powell's Spicy Satay for an Asian Appetizer Prep: 20 minutesRefrigerate: 2-4 hoursCook: 8-12 minutesServings: 12 appetizer portions 1 beef tri-tip roast (2 1/2-3 lbs.), cut against the grain in 1/4 inch slices Marinade: 1/4 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup freshly grated ginger 3 cloves garlic 1/2 cup chopped cilantro 1 Tbsp. salt 1 tsp. freshly ground black pepper 1 Tbsp. Dijon mustard 1 cup peanut oil -- Peanut Dipping Sauce Thread sliced roast onto skewers. Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth. Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated. Place skewers of beef into marinade and refrigerate 2-4 hours. Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once. Serve with Peanut Dipping Sauce.