Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce

Mascarpone cheese, smoked salmon, and asparagus are wrapped up in lasagna noodles and doused in Meyer lemon sauce in this elegant main dish.

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 342 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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