Salmon-Wrapped Asparagus with Lemon Cream
  • 8 plump asparagus spears (about 8 ounces), or 24 thin spears
  • 3tablespoons low-fat sour cream
  • 1teaspoon grated lemon zest
  • 1 1/2teaspoons fresh lemon juice
  • 1pinch sea salt
  • 4ounces smoked salmoncut into 8 pieces
  • 1tablespoon capersrinsed and drained
  1. Chop off tough ends of asparagus spears; discard. Steam asparagus for 3–5 minutes, until crisp-tender. Cool on a towel-lined baking sheet.
  2. Meanwhile, whisk together sour cream, lemon zest, lemon juice, and salt. Pour half the sauce in a line across the middle of a serving platter large enough to fit asparagus spears snugly. Reserve remaining sauce.
  3. Wrap a piece of salmon around middle of each asparagus spear. Arrange spears side-by-side on serving plate, perpendicular to sauce. Cover and chill 30 minutes. Spoon remaining sauce over asparagus. Sprinkle with capers and freshly ground black pepper to taste
Recipe Notes
Nutrition Facts
Salmon-Wrapped Asparagus with Lemon Cream
Amount Per Serving
Calories 133 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 123mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 133 cal, 5g fat (2g mono, 1g poly, 2g sat), 47mg chol, 19g protein, 4g carb, 1g fiber, 123mg sodium