In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels. Spread 1/4 of cream cheese over each tortilla. On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper strips each. (Tip: To trim the tough ends from the asparagus, just snap them off. Asparagus breaks naturally at this point.) Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 2 hours.

To serve, cut tortilla rolls into 1-inch slices. Before slicing them, trim and discard the unfilled ends of the tortilla rolls.

Nutrition info: 1 appetizer% calories; calories from fat 0; sodium 75mg; total carb 4g; protein 2g. Dietary exchanges: 1 vegetable.