Ingredients
- cheese
- 2 tablespoon chives
- 2 tablespoon milk
- 2 tablespoon fresh dill
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 3 quart water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon lasagna noodle
- 1/4 teaspoon asparagus spear
- 6 ounce salmon
- 6 ounce chive
Preparation
Baking Directions:
Yield: 8 rollsIn a small bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice and pepper.
Set aside.
In a 4-quart dutch oven, combine the water, oil and salt; bring to boiling.
Add lasagna noodles; cook for 10 to 12 minutes, or until noodles are nearly tender.
Meanwhile, snap off and discard woody bases of asparagus spears.
If necessary, trim asparagus to 5-inch lengths.
Add asparagus to pasta; cook 3 minutes more.
Drain; rinse with cold water.
Drain again.
Pat lasagna noodles dry with paper towels.
Spread about 2 tablespoons of the cream cheese mixture even 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.
Toll up each noodle.
Tie with a fresh chive.
If desired, stand spring rolls upright to serve.
Tips:
Total Time: 45 minutes
