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Asparagus Spears with Smoked Salmon Spirals

Howard L. Puckett
Yield 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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.