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How to Make Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce - A Step-by-Step Guide

Asparagus and smoked salmon bundles with Meyer lemon sauce is a delightful and elegant dish that is perfect for a special occasion or a fancy dinner party. The combination of tender asparagus, savory smoked salmon, and zesty Meyer lemon sauce creates a burst of fresh and vibrant flavors that will impress any guest. This recipe is not only delicious but also visually stunning, making it a great option for entertaining or showcasing your culinary skills.

Asparagus is a versatile and nut...

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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
  • ½ teaspoon lemon zest
  • 8 slices smoked salmon
  • 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

Information

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

    • Nutrition

    342 cal.

    • Total Fat: 22g
    • Saturated Fat: 11g
    • Cholesterol: 55mg
    • Sodium: 830mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 12g
    • Vitamin C: 13mg
    • Calcium: 93mg
    • Iron: 3mg
    • Potassium: 282mg

    Categories

    Appetizer recipes
    Seafood recipes
    Vegetable recipes
    Citrus recipes
    Sauce recipes