Best 5 Asparagus And Smoked Salmon Bundles Recipes

ASPARAGUS AND SMOKED SALMON BUNDLES WITH MEYER LEMON SAUCE

Steps:

• 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.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SKINNY LEMONY ASPARAGUS AND SMOKED SALMON WRAPS

Steps:

• Snap off and discard woody bases from fresh asparagus. In a covered large saucepan, cook asparagus spears in a small amount of lightly salted boiling water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels.
• In a medium bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. Arrange asparagus and sweet pepper strips atop salmon mixture. Roll up tortillas. If necessary, secure with toothpicks.

ASPARAGUS AND SMOKED SALMON BUNDLES

Steps:

• Preheat the oven to 400 degrees F.
• Lay the asparagus on a foil-lined baking sheet.
• Drizzle with olive oil.
• Sprinkle with rosemary, salt, and pepper.
• Roast until cooked and starting to brown around the edges, about 10 minutes.
• Remove from the oven and transfer to another baking sheet to cool.
• Once the asparagus have cooled, wrap each spear in a slice of smoked salmon.
• Arrange on a serving platter and serve at room temperature.

SALMON-WRAPPED ASPARAGUS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.