- 8 plump asparagus spears (about 8 oz) or 24 thin spears
- 3 tbsp low-fat sour cream
- 1 tsp grated lemon zest
- 1 1/2 tsp fresh lemon juice
- pinch of sea salt
- 4 oz smoked salmon, cut into 8 pieces
- 1 tbsp capers, rinsed and drained
-Chop off tough ends of asparagus spears; discard. Steam asparagus for 3-5 minutes, until crisp-tender. Cool on a towel-lined baking sheet.
-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.
-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.
*source: deliciousliving)