Bigelow Tea Has Super Tasty Super Bowl Recipes!

Tired of devouring the same old game-day snacks, year after year? Bigelow Tea to the rescue!

Thanks to Boston.com for the image

Bigelow Tea has all sorts of tasty, fun, and unique recipes, including several appetizers and snacks for every occasion.  The recipes combine your favorite tea flavors with your favorite foods, to create what may become your favorite recipes! Who says football isn’t refined?

This year, while you cheer on the New Orleans Saints or the Indianapolis Colts in Super Bowl XLIV, why not try Bigelow Tea’s “I Love Lemon Asparagus Wrapped in Smoked Salmon” recipe! Enjoy the tastes of asparagus, salmon, and Bigelow® I Love Lemon^TM Herbal Tea in an easy finger food. ‘Wow’ your friends and your taste buds at the same time – everyone will love the food, no matter which team wins the game!

Bigelow Tea’s “I Love Lemon Asparagus Wrapped in Smoked Salmon”

Ingredients:

8 Bigelow® I Love Lemon^TM Herbal Tea Bags
4 cups water
1 lb fresh asparagus (approx. 30 stalks), peeled, and tough ends trimmed away
4 oz. light cream cheese, at room temperature
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 teaspoons salt
8 oz. thinly sliced smoked salmon

Yield: Serves 10

This elegant hors d’oeuvre is surprisingly simple to prepare, and is as delicious as it is beautiful. By parboiling fresh asparagus in Bigelow® I Love Lemon^TM Herbal Tea, it becomes subtly infused with flavor and the perfect complement to smoked salmon. A touch of herbed cream cheese holds the wraps together for an impressive presentation.

Instructions:

In a medium saucepan, bring 4 cups of water to a gentle boil. Remove from heat, add tea bags and allow to steep for 5 minutes.

Remove tea bags, return saucepan to the heat and bring to a boil. Add asparagus and 1½ teaspoons of salt to the pan.

Parboil for 2-3 minutes, or until crisp-tender. Remove asparagus and immediately transfer to a bowl of ice water (to stop the cooking).
Drain and pat dry. Set aside.

Meanwhile, in a small bowl, combine the cream cheese, fresh herbs and remaining ½ teaspoon of salt. Stir to combine.

Spread a thin layer of the cream cheese mixture (about ½ teaspoon) on each slice of smoked salmon.

Roll up one stalk of asparagus in each piece of smoked salmon, leaving the tips of the asparagus exposed (making it easier to pick up).

Arrange on a platter and serve at room temperature.