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Categories:
cream cheese chives milk fresh dill garlic lemon juice ground pepper olive oil salt noodles salmon chives
Viewed: 47 - Published at: 7 years agoIngredients
- 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
- 12 teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 14 teaspoon salt
- 8 lasagna noodles
- 24 asparagus spears
- 6 ounces smoked salmon, thinly sliced
- 8 chives, not cut
Method
- 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 until 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.
- Makes 8 side-dish servings.
