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)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  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.
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