Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Mother's Day: Asparagus Spring Roll




Source of Recipe


BH&G


List of Ingredients




• 1 8-ounce package reduced-fat cream cheese (Neufchatel)
• 2 tablespoons snipped chives
• 2 tablespoons milk
• 1 to 2 tablespoons snipped fresh dill
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 8 dried lasagna noodles
• 24 asparagus spears
• 6 ounces thinly sliced smoked salmon
• 8 long fresh chives


Recipe



1. In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.

2. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.


3. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.

4. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.

Nutritional Information
Nutritional facts per serving
calories: 196, total fat: 10g, saturated fat: 5g, cholesterol: 27mg, sodium: 350mg, carbohydrate: 17g, fiber: 1g, protein: 10g, vitamin A: 13%, vitamin C: 14%, calcium: 3%, iron: 8%