Add a creative twist to company-special meals by serving these fresh and fun appetizers of lasagna noodles wrapped around smoked salmon and asparagus spears.
Ingredients
- 1 8-ounce package reduced-fat cream cheese (Neufchatel)
- 2 tablespoon snipped chives
- 2 tablespoon milk
- 1 - 2 tablespoon snipped fresh dill
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 dried lasagna noodles
- 24 asparagus spears
- 6 ounces thinly sliced smoked salmon
- 8 long chives
Preparation
- 1. In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
- 2. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
- 3. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
- 4. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
|
