Source: dLife

Asparagus, sun-dried tomatoes, fresh dill and scallions rolled up in lettuce leaves.

Servings

1 cup light mayonnaise
1 tbsp Tomatoes, sun dried , chopped
3 scallions , finely chopped (white and green parts)
16 piece fresh romaine leaves , washed and dried
32 asparagus spears, fresh, small , lightly cooked and drained
16 pinch fresh dill weed
8 scallions , cut into long, thin strips
16 pinch edible flowers (if desired, as garnish)

1 Combine in a small bowl, mayonnaise, sun-dried tomatoes and chopped scallions. With a teaspoon, spread a little mixture inside each lettuce leaf. Top with 2 asparagus spears. Add 1 sprig dill weed and 1 edible flower (if desired).
2 Roll to form a "bouquet"; tie with scallion strips. Place on a serving platter. Repeat until all ingredients are used. Chill until ready to serve.

Use soft lettuces such as butter or red oak for this appetizer or salad.