Comida Kraft
Recipe Box

Asparagus Pasta Spring Rolls

 canerby
Prep Time
0
min.
Total Time
30
min.
Servings

0

What You Need

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Make It

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  • 1. Bring 3 quarts water to boiling in a large pot; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
  • 2. Snap off and discard fibrous stem ends of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again, and pat pasta dry with paper towels.
  • 3. Combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper in a medium mixing bowl.
  • 4. Spread about 2 tablespoons 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.
  • 5. Place three asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive, if desired. Stand spring rolls upright to serve, if desired.

Notes

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