Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 12 asparagus spears, trimmed and cut in half

  3. 4 ounces reduced fat cream cheese

  4. 2 tablespoons egg substitute

  5. 1 tablespoon finely chopped onion

  6. 1 teaspoon dried tarragon

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 8 sheets phyllo dough

  10. 4 (4 ounce) salmon fillets

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside.

  2. In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with nonstick cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.

  3. Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with nonstick cooking spray.

  4. Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400 degrees F for 15-20 minutes or until golden brown.


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