Travel – Eat – Sleep

Ingredients
1/4 teaspoon salt
8 dried lasagna noodles
1 pound asparagus spears
1 8-ounce package reduced-fat cream
cheese (Neufchatel)
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
6 ounces thinly sliced smoked salmon
8 fresh chives (optional)

Preparation
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.

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.

Combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper in a medium mixing bowl.

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.

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.