Asparagus Spring Rolls

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Asparagus Spring Rolls

 

1 8 ounce package reduced fat cream cheese, Neufchatel

2 tablespoons snipped chives

2 tablespoons milk

1 to 2 tablespoons 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 fresh chives

 

In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic,

lemon juice and pepper; set aside. 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 till pasta is nearly tender. 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. 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.