Ingredients
4
thin stalks asparagus (about 2 oz)
1 1/2
oz reduced-fat cream cheese (Neufchâtel), softened (about 2 rounded tablespoons)
1/2
teaspoon dried dill weed
1
teaspoon grated lemon peel
1
teaspoon lemon juice
1
bagel, cut in half horizontally
1 1/2
oz salmon lox (from 3-oz package)
Lemon wedges, if desired
Preparation
Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus in half crosswise into about 3-inch pieces. In 3-quart saucepan or skillet, place steamer basket in 1/2 inch water. Place asparagus in basket. Heat to boiling; reduce heat. Cover; steam about 5 minutes or until crisp-tender. Immediately plunge asparagus into ice water until cold. Drain on paper towels.
In small bowl, mix cream cheese, dill weed, lemon peel and lemon juice until well blended. Spread on cut sides of bagel halves.
Arrange asparagus pieces on cream cheese mixture; top with salmon. Serve with lemon wedges.
