Asparagus Spears with Smoked Salmon Spirals

By charlotteh371

Ingredients

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

Preparation

Step 1

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. Wrap 1 salmon strip around each asparagus spear with dill mixture touching the asparagus. Garnish with dill sprigs, if desired