Smoked Salmon and Bagels

 

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

• 1 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.
• 2 In small bowl, mix cream cheese, dill weed, lemon peel and lemon juice until well blended. Spread on cut sides of bagel halves.
• 3 Arrange asparagus pieces on cream cheese mixture; top with salmon. Serve with lemon wedges.