Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce | Tasty Recipes

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Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce

"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
• 1/2 teaspoon lemon zest
• 8 slices smoked salmon
• Meyer Lemon Sauce:
• 1/2 cup freshly squeezed Meyer lemon juice
• 3 tablespoons butter
• 2 tablespoons grated onion
• 2 tablespoons packed brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground paprika

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H20M

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
• 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.
• 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.
• 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.
• 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.
• Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

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