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