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)
How to Make It
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.
A+ in concept, B in execution, A for presentation! Almost makes a better side than app. Tastes great, but is rather messy to put together and to eat. Agree took longer than I expected to cut and wrap the salmon strips as it was difficult to cut the salmon in thin strips. I had thinner asparagus so clumped 2-3 spears together.
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