Beef & Curry Pinwheels on Spinach

Ingredients

• 1  pound asparagus spears
• 1/3  of an 8-ounce tub (about 1/3 cup) cream cheese
• 3  tablespoons peach or mango chutney, snipped
• 2  tablespoons finely chopped green onion
• 1/4  teaspoon curry powder
• 1/2  pound lean cooked beef, thinly sliced (about 8 slices)
• 6  cups torn fresh spinach or torn mixed salad greens
• 2  tablespoons lemon juice
• 1  tablespoon olive oil
• 2  tablespoons chopped peanuts

Directions

Snap off and discard woody bases from asparagus. Cook asparagus spears, covered, in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain; set aside.

Meanwhile, in a small bowl stir together cream cheese, chutney, green onion, and curry powder. Spread about 1 tablespoon of the cream cheese mixture over each beef slice. Roll up each beef slice, starting from the short side; cut each beef pinwheel in half.

Divide spinach among 4 plates. Arrange asparagus spears atop spinach. Stir together the lemon juice and olive oil; drizzle over spinach and asparagus. Arrange 4 of the beef pinwheels on each plate; sprinkle with the peanuts.