Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce recipe

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Ingredients

3 quarts water
1 tablespoon olive oil
1 teaspoon salt
cooking spray
8 lasagna noodles
32 spears fresh asparagus, trimmed
8 extra-long chives
1 (8 ounce) container mascarpone cheese
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
2 tablespoons tiny capers
2 tablespoons chopped fresh dill
1 teaspoon caper brine
1 teaspoon ground white pepper
½ teaspoon lemon zest
8 slices smoked salmon
½ cup freshly squeezed Meyer lemon juice
3 tablespoons butter
2 tablespoons grated onion
2 tablespoons packed brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika

Nutrition Info

342.2 calories
carbohydrate: 26.4 g
cholesterol: 55.3 mg
fat: 22.2 g
fiber: 2.6 g
protein: 12.3 g
saturatedFat: 11.1 g
servingSize: -
sodium: 829.9 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, olive oil, and 1 teaspoon salt in a large pot, bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.

  3. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water, cook for 1 minute. Transfer to the colander and rinse with cold water.

  4. Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.

  5. Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus, tie up with chives. Transfer bundles to the prepared baking dish.

  6. Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.

  7. Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

Recipe Yield

8 servings

Recipe Note

This is a delicious and beautiful dish. It is a great dish for company because you can prepare ahead of time. The dish is very showy and impressive.

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