In boiling salted water, cook asparagus until tender, about 5 to 7 minutes. Rinse under cold water. Dry asparagus and roasted peppers thoroughly.
While asparagus is cooking, place sundried tomatoes in boiling water for 10 minutes. Drain and finely chop.
In a small bowl, mash together blue cheese, cream cheese and tomatoes.
3Spread each tortilla with about 1 1/2 tablespoons of cheese spread. Cut each tortilla into 4 long strips. Place one asparagus tip and one pepper strip together at end of tortilla strip and roll up tightly into a spiral. Repeat with remaining asparagus and peppers.
Serve immediately or refrigerate up to a day before serving.