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Asparagus Spring Rolls



  • 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


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.


Total Time: 45 minutes