Name: Elegant Smoked Salmon Asparagus with Lemon Sauce
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Cuisine: US
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; 0.5 teaspoon lemon zest; 8 slices smoked salmon; 0.5 cup freshly squeezed Meyer lemon juice; 3 tablespoons butter; 2 tablespoons grated onion; 2 tablespoons packed brown sugar; 1 teaspoon dry mustard; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground paprika

Delicate bundles of creamy mascarpone, savory smoked salmon, and crisp asparagus, all tied together with fragrant chives and bathed in a luscious Meyer lemon sauce. A stunning and flavorful dish perfect for impressing guests or elevating a special occasion.

Follow The Directions

01

Step

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.

02

Step

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

03

Step

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.

04

Step

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.

05

Step

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.

06

Step

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.

07

Step

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

For an even more intense Meyer lemon flavor, zest the lemons directly into the sauce while it simmers.
Feel free to substitute regular lemons if Meyer lemons are not available, but be sure to taste and adjust the sugar accordingly, as regular lemons are more tart.
The bundles can be assembled ahead of time and stored in the refrigerator, covered, for up to 4 hours before baking. Add a few extra minutes to the baking time if starting from cold.