Salmon Asparagus Rolls

Beat eggs with a fork and season with salt and pepper. In a non-stick frying pan, heat 1 tablespoon of olive oil. Pour in half of the egg mixture and bake over medium heat to form an omelet. Then bake the second omelet and let it cool on a plate. Wash the asparagus and cut off the ends. Heat 1 tablespoon olive oil in pan and saute asparagus until tender, 8 to 10 minutes. Wash parsley or dill, shake dry and chop finely. Mix cream cheese in a bowl with salt, pepper and parsley or dill until smooth. Place each of the cooled omelets on a sheet of plastic wrap and arrange the salmon slices on top. Spread evenly with the cream cheese and top each with 3 asparagus spears. Carefully form tight rolls from the edge with the plastic wrap and refrigerate for 1 hour. Cut the omelet into small rolls and serve.

Preparation Tip:

It goes well with a Vogerlalat with cocktail tomatoes.

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