Asparagus Pasta Spring Rolls
Recipe from
Better Homes and Gardens
These salmon-, cream cheese-, and dill-filled lasagna rolls are ready to serve in about 15 minutes.
Ingredients
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1/4 teaspoonsaltsee savings
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8dried lasagna noodlessee savings
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1 poundasparagus spearssee savings
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1 8-ounce packagereduced-fat cream cheese (Neufchatel)see savings
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2 tablespoonssnipped chivessee savings
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2 tablespoonsmilksee savings
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1 to 2 tablespoonssnipped fresh dillsee savings
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1 clovegarlic, mincedsee savings
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1 tablespoonlemon juicesee savings
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1/2 teaspoonfreshly ground peppersee savings
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6 ouncesthinly sliced smoked salmonsee savings
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8fresh chives (optional)see savings
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Directions
1.
Bring 3 quarts water to boiling in a large pot; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
2.
Snap off and discard fibrous stem ends 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.
3.
Combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper in a medium mixing bowl.
4.
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.
5.
Place three asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive, if desired. Stand spring rolls upright to serve, if desired, Makes 8 side-dish servings.
Nutrition information
Per serving: Calories 218, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 36 mg, Sodium 284 mg, Carbohydrate 21 g, Fiber 1 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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