Asparagus Spears with Smoked Salmon Spirals |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
24 asparagus spears |
3 tablespoons sour cream substitute (such as tofutti sour supreme) |
1 teaspoon chopped fresh dill |
1 teaspoon chopped fresh tarragon |
4 ounces sliced smoked salmon, cut into 24 (1/4-inch-wide) strips |
dill sprigs (optional) |
Directions:
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.
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.
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