Cucumber and Asparagus Boats


  • 4 oz cream cheese at room temp.
  • 1 Tbs lemon juice
  • 6 spears cooked asparagus chopped (tinned may be used)
  • 1/4 tsp mild curry powder
  • 1 Tbs poppy seeds
  • 2 med. cucumbers, peeled, quartered and seeded
  1. Blend together cream cheese, lemon juice, asparagus and curry powder in a small bowl.
  2. Carefully spoon into cavity of the prepared cucumbers. Sprinkle with poppy seeds. Chill thoroughly.
  3. When required, slice into 2.5cm pieces. Insert a tooth pick in the center of each piece to serve.


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