Asparagus Spears with Smoked Salmon Spirals

Asparagus Spears with Smoked Salmon Spirals Recipe
Howard L. Puckett
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.


8 servings (serving size: 3 spears)

Recipe from

Cooking Light

Nutritional Information

Calories 38
Caloriesfromfat 47 %
Fat 2 g
Satfat 1.1 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 3.4 g
Carbohydrate 2.8 g
Fiber 0.6 g
Cholesterol 3.3 mg
Iron 0.7 mg
Sodium 142 mg
Calcium 9 mg


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)


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.