Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce: An Elegant Recipe

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

Instructions

1. In a large pot, combine water, olive oil, and 1 teaspoon of salt; bring to a rolling boil. Add lasagna noodles to the boiling water and cook until they are tender yet firm, approximately 8 minutes. Drain the noodles and rinse them thoroughly with cold water.
2. Preheat your oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish generously with cooking spray to prevent sticking.
3. Bring a large pot of lightly salted water to a rapid boil. Add the asparagus spears and cook uncovered until they turn bright green, about 3 minutes. Immediately transfer them to a colander and rinse with cold water to stop the cooking process. Add the chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
4. In a mixing bowl, combine the creamy mascarpone cheese, sour cream, and Dijon mustard. Gently fold in the finely chopped onion, capers, fresh dill, caper brine, white pepper, and bright lemon zest.
5. Lay the cooked lasagna noodles on a clean, flat surface. Spread a generous spoonful of the mascarpone mixture down the center of each noodle. Cover the mascarpone mixture evenly with slices of smoked salmon. Arrange 4 asparagus spears perpendicularly over the salmon. Carefully gather the sides of the noodles to create bundles around the asparagus; tie each bundle securely with a strand of chives. Transfer the completed bundles to the prepared baking dish.
6. In a small saucepan, whisk together the Meyer lemon juice, melted butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon of salt, and a pinch of black pepper. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, about 3 to 5 minutes. Pour the luscious sauce evenly over the assembled bundles.
7. Bake the bundles in the preheated oven until they are heated through, approximately 20 minutes. Before serving, sprinkle a dash of paprika on top for added color and flavor.

Nutrition

• Calories: 342 kcal
• Fat Content: 22 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 830 mg
• Protein Content: 12 g
• Cholesterol Content: 55 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g