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Howard L. Puckett Photo by: Howard L. Puckett

Asparagus Spears with Smoked Salmon Spirals

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.

Cooking Light APRIL 2006

  • Yield: 8 servings (serving size: 3 spears)

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

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.

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
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Asparagus Spears with Smoked Salmon Spirals recipe

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