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.

Prep Time:
35 mins
Cook Time:
45 mins
Total Time:
1 hrs 20 mins
8 servings


  • 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

Meyer Lemon Sauce:

  • 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


  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
22g Fat
26g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 342
% Daily Value *
Total Fat 22g 28%
Saturated Fat 11g 56%
Cholesterol 55mg 18%
Sodium 830mg 36%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 12g
Vitamin C 13mg 65%
Calcium 93mg 7%
Iron 3mg 14%
Potassium 282mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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