Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce

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Description

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.

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

Instructions

  1. Combine water
  2. olive oil
  3. 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
  4. about 8 minutes. Drain and rinse with cold water.
  5. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×12-inch baking dish with cooking spray.
  6. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green
  7. 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.
  8. Mix mascarpone cheese
  9. sour cream
  10. and Dijon mustard together in a bowl. Fold in chopped onion
  11. capers
  12. dill
  13. caper brine
  14. white pepper
  15. and lemon zest.
  16. 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.
  17. Combine Meyer lemon juice
  18. butter
  19. grated onion
  20. brown sugar
  21. dry mustard
  22. 1/2 teaspoon salt
  23. and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth
  24. 3 to 5 minutes. Pour sauce over bundles.
  25. Bake bundles in the preheated oven until heated through
  26. about 20 minutes. Sprinkle paprika on top before serving.

Prep Time: 35 mins

Cook Time: 45 mins

Total Time: 1 hr 20 mins

Servings: 8

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