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Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce

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"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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Ingredients

1 h 20 m servings 342
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 342 calories; 22.2 26.4 12.3 55 830 Full nutrition

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