Email to Filus1217      

Asparagus Spears w/ Smoked Salmon Spiral

Source of Recipe

.
Asparagus Spears w/ Smoked Salmon Spirals

Cooking Light - April 2006 - Marge Perry,
8 servings (serving size: 3 spears)

Use hearty asparagus spears for this easy appetizer. You can blanch the asparagus and combine the sour cream substitute, dill, and tarragon up to a day ahead and refrigerate separately.


24 asparagus spears
3 tablespoons sour cream substitute (such as Tofutti Sour Supreme)
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon
4 ounces sliced smoked salmon, cut into 24 (1/4-inch-wide) strips
Dill sprigs (optional)

Preparation:
Snap off tough ends of asparagus. Cook asparagus in boiling water 3 minutes or until crisp-tender; drain. Rinse under cold water; drain. Pat dry.

Combine sour cream substitute, 1 teaspoon dill, and tarragon in a small bowl. Spread about 1/2 teaspoon dill mixture over one side of each salmon strip.

Wrap 1 salmon strip around each asparagus spear with dill mixture touching the asparagus. Garnish with dill sprigs, if desired.

3 spears equal: Calories 38 (Calories from fat 47 %); Fat 2 g; Protein 3.4 g; Carbohydrate 2.8 g; Fiber 0.6 g; Cholesterol 3.3 mg; Sodium 142 mg