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.
Asparagus Spears with Smoked Salmon Spirals
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.
Yield: 8 servings (serving size: 3 spears)
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Amount per serving
- Calories: 38
- Calories from fat: 47%
- Fat: 2g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.2g
- Protein: 3.4g
- Carbohydrate: 2.8g
- Fiber: 0.6g
- Cholesterol: 3.3mg
- Iron: 0.7mg
- Sodium: 142mg
- Calcium: 9mg
- 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.
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Asparagus Spears with Smoked Salmon Spirals Recipe at a Glance
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