Howard L. Puckett
8 servings (serving size: 3 spears)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

kristen12345's Review

March 24, 2013

EllieBallard's Review

May 08, 2009
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.