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Spring Rolls

8 ounces cream cheese
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
freshly ground pepper
1 tablespoon olive oil
8 dried lasagna noodles
24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives

In a small mixing bowl combine cream cheese, snipped chives, milk,
dill, garlic, lemon juice, and pepper; set aside. In a large pot
bring 3 quarts water and the olive oil to boiling; add salt and
lasagna noodles. Cook noodles for 10 to 12 minutes or till pasta
is nearly tender. Meanwhile, snap off and discard woody bases 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.

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 3 asparagus spears
on one end of each noodle, letting the tips extend beyond the edge.
Roll up each noodle. Tie with a fresh chive. Stand spring rolls
upright to serve, if desired. Makes 8 side-dish servings.



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