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Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce

Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce

Hannah
A classic brunch favorite, but swap the bagel for this sautéed asparagus for a lower carb, fresh take!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, brunch, Side Dish
Cuisine French, Mediterranean, Scandanavian
Servings 2

Equipment

  • Skillet
  • Mixing bowl
  • Kitchen knife

Ingredients
  

  • 12 spears Asparagus
  • 1 tbsp Olive Oil
  • 1 pkg Lox (could use smoked salmon)
  • 3 tbsp Cream Cheese, room temperature
  • 1 medium Lemon
  • 2 tbsp Capers
  • 1/4 cup Fresh Dill
  • Salt and Pepper to taste

Instructions
 

  • In skillet, warm oil and sauté the asparagus until tender. Remove from heat and set aside.
    *see notes above-could be done the night before and served cold.
  • In a mixing bowl, combine cream cheese, the juice of half of the lemon, finely chopped dill (reserve some for garnish), and a splash of caper juice. Mix until smooth, and add salt and pepper to taste.
  • In bundles of three, wrap the asparagus with a strip of the lox. Drizzle with the creamy dill sauce, and top with additional capers and fresh dill. Serve with a wedge of lemon. Enjoy!
Keyword Asparagus, Dill, Healthy, Keto, Low-carb, Salmon