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Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce
Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Indulge in a luxurious twist on lasagna with creamy mascarpone, savory smoked salmon, and fresh asparagus bathed in zesty Meyer lemon sauce.
Ingredients:
  • 3 quarts water
  • 1 tablespoon olive oil
  • 8 lasagna noodles
  • 32 spears fresh asparagus, trimmed
  • 8 extra-long chives
  • 1 (8 ounce) container mascarpone cheese
  • 3 tablespoons sour cream
  • 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
Instructions:
  • In a large pot, bring water, olive oil, and 1 teaspoon salt to a boil. Add lasagna noodles and cook for about 8 minutes until al dente. Drain and rinse with cold water.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease an 8x12-inch baking dish with cooking spray.
  • 1. Bring a large pot of lightly salted water to a boil. 2. Cook asparagus uncovered until bright green, approximately 3 minutes, then transfer to a colander and rinse with cold water. 3. Add chives to the boiling water and cook for 1 minute, then transfer to the colander and rinse with cold water.
  • Combine mascarpone cheese, sour cream, and Dijon mustard in a bowl, then gently fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
  • Lay lasagna noodles flat and add a dollop of mascarpone mixture to the center of each noodle. Top with salmon slices, then place 4 asparagus spears over the salmon. Roll up the noodles to form bundles around the asparagus and secure with chives. Place bundles in the baking dish.
  • In a small saucepan, melt butter with Meyer lemon juice, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper. Stir and cook over medium heat until the sauce is silky, for about 3 to 5 minutes. Drizzle the sauce over the bundles.
  • Bake bundles in the preheated oven for 20 minutes until heated through, then sprinkle top with paprika before serving.

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