This elegant hors d'oeuvre is simple to prepare, and is as delicious as it is beautiful. By parboiling fresh asparagus in Bigelow I Love Lemon Herb Tea, it becomes subtly infused with flavor and pairs perfectly with smoked salmon.
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Nutrition Info
|
|
%DV |
| Calories: |
59 |
3% |
| Protein: |
6 grams |
13% |
| Carbohydrate: |
3 grams |
1% |
| Total Fat: |
3 grams |
4% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
11 mg |
4% |
| Saturated Fat: |
1 grams |
6% |
| Monousaturated Fat: |
.5 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
1 grams |
4% |
| Total Sugar: |
2 grams |
|
| Sodium: |
698 mg |
|
| Potassium: |
171 mg |
|
| Vitamin A (Retinol Equivalent): |
80 |
|
| Vitamin C: |
4 mg |
|
| Calcium: |
32 mg |
|
| Iron: |
1 mg |
|
| Vitamin D: |
4 micrograms |
|
| Thiamin: |
.09 micrograms |
|
| Riboflavin: |
.1 mg |
|
| Niacin: |
2 mg |
|
| Vitamin B6: |
.1 mg |
|
| Folic Acid: |
30 mg |
|
| Vitamin B12: |
.7 micrograms |
|
Ingredients
- 8 Bigelow® I Love Lemon Herbal Tea Bags
- 4 cups water
- 1 lb fresh asparagus (approx. 30 stalks), peeled, and tough ends trimmed away
- 4 oz. light cream cheese, at room temperature
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 teaspoons salt
- 8 oz. thinly sliced smoked salmon
Instructions
This elegant hors d'oeuvre is surprisingly simple to prepare, and is as delicious as it is beautiful. By parboiling fresh asparagus in Bigelow® I Love Lemon Herbal Tea, it becomes subtly infused with flavor and the perfect compliment to smoked salmon. A touch of herb cream cheese holds the wraps together for an impressive presentation. In a medium saucepan, bring 4 cups of water to a gentle boil. Remove from heat, add tea bags and allow to steep for 5 minutes. Remove tea bags, return saucepan to the heat and bring to a boil. Add asparagus and 1½ teaspoons of salt to the pan. Parboil for 2-3 minutes, or until crisp-tender. Remove asparagus and immediately transfer to a bowl of ice water (to stop the cooking). Drain and pay dry. Set aside. Meanwhile, in a small bowl, combine the cream cheese, fresh herbs and remaining ½ teaspoon of salt. Stir to combine. Spread a thin layer of the cream cheese mixture (about ½ teaspoon) on each slice of smoked salmon. Roll up one stalk of asparagus in each piece of smoked salmon, leaving the tips of the asparagus exposed (making it easier to pick up). Arrange on a platter and serve at room temperature.