Karenrose's Asparagus Spring Rolls

Total Time: 20 mins Preparation Time: 20 mins

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

Recipe

• 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.