• Fill bowl with ice water. Place steamer inside saucepan of water (steamer should not touch water). Bring to boil; steam asparagus for 3 to 5 minutes or until tender-crisp. Immediately plunge into ice water. Cut carrots lengthwise into quarters; steam as directed for asparagus.
• On working surface, place 1 slice roast beef; spread with some of the pesto. Top with 2 asparagus halves, and 2 pieces each carrot, red pepper and cucumber. Roll up tightly and slice in half diagonally; secure each with toothpick. Wrap and refrigerate until ready to serve. Sprinkle with salt and pepper just before serving. Serve with hummus for dipping.

Tips:

• Add mango and cilantro to roll-ups for an Asian twist.
• If you have extra carrots, quarter them and serve on the side with extra hummus.