Karenrose's Asparagus Spring Rolls |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here is another favorite from friend Karen. Her Hubby does lots of salmon fishing so she found this recipe and gave it to us. I think you could use chicken in place of the salmon. She said the original recipe was from a Better Homes & Garden magazine Ingredients:
1 (8 ounce) package reduced-fat cream cheese (neufchatel) |
2 tablespoons chives, snipped |
2 tablespoons milk |
2 tablespoons fresh dill |
1 garlic clove, minced |
1 tablespoon lemon juice |
1/2 teaspoon fresh ground pepper |
1 tablespoon olive oil |
1/4 teaspoon salt |
8 lasagna noodles |
24 asparagus spears |
6 ounces smoked salmon, thinly sliced |
8 chives, not cut |
Directions:
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.
5. 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.
6. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.
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