Best Asparagus And Smoked Salmon Bundles Recipes

ASPARAGUS AND SMOKED SALMON BUNDLES

Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

Ingredients

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

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.

ASPARAGUS AND SMOKED SALMON BUNDLES WITH MEYER LEMON SAUCE

Asparagus and Smoked Salmon Bundles with Meyer Lemon Sauce image

This is a delicious and beautiful dish. It is a great dish for company because you can prepare ahead of time. The dish is very showy and impressive.

Provided by SWEETEC

Categories Seafood Fish Salmon Smoked

Time 1h20m

Yield 8

Number Of Ingredients 25

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

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.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 26.4 g, Cholesterol 55.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 11.1 g, Sodium 829.9 mg, Sugar 5.9 g