This dish is both delicious and lovely. Due to the ease of preparation, it is a fantastic dish for company. It’s a very spectacular and impressive dish.
| Prep Time: | 35 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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 8×12-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 Facts
| Calories | 342 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 11 g |
| Sodium | 830 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy! It was like being on one of those cooking shows where the judge is skeptical about too many strong flavors, then pronounces it perfectly balanced when it all comes together. I found it was helpful to work as a team in the kitchen on this dish, with so many parts and pieces going on. Even though the chives were fiddly they were very pretty for presenting the bundles and nicer than toothpicks to keep it together, but next time I may not bother boiling them. I was out of Dijon mustard, but yellow worked just fine. Leftovers were still good, and we saved some extra cheese mixture to use on bagels the next day.
Since I had an abundance of lovely cold smoked Atlantic salmon I was looking for a way to use it up as more of a meal as I could not have friends over to use it up in appetizers due to the pandemic. This worked really well, … my husband is not a great fish lover but liked it very much and as well my mom loved it! I had ricotta cheese as a substitute and it worked very well. Fresh dill was great. Best served fresh I feel with the sauce spooned over but reheated pretty well too. Also I did use only one bunch of very large asparagus spears and had about 6 three inch pieces in each roll. I thought about two rolls person with a nice salad would be nice summer meal in the future.