Categories: Appetizers- Snacks

Ingredients

• 1 8oz. pkg. reduced-fat cream cheese (Neufchatel)
• 2 Tbsp. snipped chives
• 2 Tbsp. milk
• 1 to 2 Tbsp. snipped fresh dill
• 1 clove garlic, minced
• 1 Tbsp. lemon juice
• 1/2 tsp. freshly ground pepper
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 8 dried lasagna noodles
• 24 asparagus spears
• 6 oz. thinly sliced smoked salmon
• 8 long fresh chives

Directions

1. In a small mixing bowl combine 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. Drin again and pat pasta with paper towels.

4. Spread about 2 Tbsp. 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.

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