Categories: Appetizers- Snacks
Ingredients
- 1 8oz. pkg. reduced-fat cream cheese (Neufchatel)
- 2 Tbsp. snipped chives
- 2 Tbsp. milk
- 1 to 2 Tbsp. snipped fresh dill
- 1 clove garlic, minced
- 1 Tbsp. lemon juice
- 1/2 tsp. freshly ground pepper
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 8 dried lasagna noodles
- 24 asparagus spears
- 6 oz. thinly sliced smoked salmon
- 8 long fresh chives
Directions
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In a small mixing bowl combine cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
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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.
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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. Drin again and pat pasta with paper towels.
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Spread about 2 Tbsp. 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.