Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Marge Perry
Recipe by Cooking Light April 2006

Gallery

Howard L. Puckett

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

38 calories; calories from fat 47%; fat 2g; saturated fat 1.1g; mono fat 0.3g; poly fat 0.2g; protein 3.4g; carbohydrates 2.8g; fiber 0.6g; cholesterol 3.3mg; iron 0.7mg; sodium 142mg; calcium 9mg.
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