Instructions: 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.

This recipe yields 12 servings.

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