Asparagus Spring Rolls SO SORRY

[Guest guest]

I left an Bad ingredient in the recipe, I just fixed it.

I make these all the time, the original recipe called for a NO NO.

I thought I had changed it. So sorry all. Shoot me.

Candy

 

, Candy <candycane2129 wrote:

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> Asparagus Spring Rolls

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> 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

> 8 long fresh chives

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> 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. 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.

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