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.

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

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 3 tablespoons butter
• ½ teaspoon lemon zest
• 3 tablespoons sour cream
• 2 tablespoons packed brown sugar
• 1 (8 ounce) container mascarpone cheese
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 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
• ¼ teaspoon ground paprika
• 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
• ½ 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.