Asparagus Spears with Smoked Salmon Spirals

Asparagus Spears with Smoked Salmon Spirals
Photo by Howard L. Puckett

Ingredients

  • 3 tablespoons sour cream substitute (such as Tofutti Sour Supreme)
  • 4 ounces sliced smoked salmon, cut into 24 (1/4-inch-wide) strips
  • 24 asparagus spears
  • 1 teaspoon chopped fresh dill
  • Dill sprigs (optional)
  • 1 teaspoon chopped fresh tarragon

Snap off tough ends of asparagus. Cook asparagus in boiling water 3 minutes or until crisp-tender; drain. Rinse under cold water; drain. Pat dry. Combine sour cream substitute, 1 teaspoon dill, and tarragon in a small bowl. Spread about 1/2 teaspoon dill mixture over one side of each salmon strip...

View full recipe at My Recipes

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