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
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.
Go to full version of