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, Makes 8 side-dish servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (673g)|
|Recipe Makes: Servings|
|Calories from Fat: 8 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.6mg||0 %|
|Sodium 14.3mg||0 %|
|Potassium 1027.4mg||27 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 13g|
|Protein 11g||16 %|
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Calories per serving: 115
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