Fresh California Asparagus and Smoked Salmon
Courtesy of California Asparagus Commission 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 8 oz. cream cheese (light or regular), softened |
| 1/2 tsp. lemon zest |
| 1/2 tsp. freshly ground coarse black pepper or to taste |
| 24 large California asparagus spears, trimmed |
| 6 oblong sandwich rolls, lightly toasted |
| 12 oz. thinly sliced smoked salmon |
| 1/2 med. red onion, thinly sliced, separated into rings |
Directions:
1. Thoroughly mix cream cheese, lemon zest and black pepper. Reserve.
2. Put asparagus into a large skillet of boiling, salted water. Return to a boil; boil until tender-crisp, about 3 min. Drain well; spread on paper towel to cool.
3. To assemble sandwiches, spread 1 generous Tbsp. of reserved cream cheese mixture on sliced rolls. Divide salmon in 6 portions. Layer onion rings on bottom of
roll, then 1 portion salmon and 4 asparagus spears, interspersing asparagus between slices of salmon. Cover sandwiches with tops; cut in half at a diagonal.
Nutrition:
Calories: 337; Calories From Fat: 141; Total Fat: 16g; Saturated Fat: 8g; Cholesterol: 49mg; Total Carbs: 29g; Fiber: 1g; Protein: 19g; Sodium: 1419mg;