Recipe For Salmon And Asparagus Strips

Servings: 4
Nutrition information per serving:

12 Slender	Asparagus spears
2 Cups	Water
1/4 Cup	Chicken broth, low sodium
2 Tablespoons	Wine vinegar
2 Teaspoons	Fresh chives, finely chopped
2 Teaspoons	Fresh dill, finely chopped
2 Teaspoons	Olive oil
4 Ounces	Smoked salmon, cut into 12 strips

In a large skillet bring water to a boil, reduce heat to low. Align asparagus on a cutting board, trim hard ends so all spears are the same length. Add asparagus to skillet, cover and cook 5 minutes, or until tender. With tongs remove asparagus from water, dry on paper towels. Place 3 spears, tips facing same direction, about 1 inch apart, on each of 4 plates. Set aside.
In a small bowl, combine chicken broth, vinegar, chives, and dill. Slowly whisk in oil until well blended, set aside.
Place salmon strips, 3 per plate, between asparagus, creating alternating rows - asparagus, salmon, asparagus...
To serve, drizzle the vinaigrette evenly over each serving.