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Chilled Penne with Asparagus,
Smoked Salmon and Poppy Seeds



 SeaBear Smokehouse

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Chilled Penne with Asparagus,
Smoked Salmon and Poppy Seeds
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6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds
2 cups penne pasta
1 1/2 pounds asparagus, tough ends
trimmed, cut into 1-inch pieces
1/2 cup thinly sliced green onions
4 ounces smoked salmon

Whisk mayonnaise, mustard, sour cream, tarragon, lemon juice and
poppy seeds in medium bowl. Season with salt and pepper.
Cook pasta in a large pot of boiling salted water until almost tender. Add asparagus and cook until it is crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cool.
Drain well.
Transfer pasta and asparagus to a large bowl. Add green onions. Cut
smoked salmon into 1/2-inch pieces and add. Mix reserved cooking liquid
into dressing. Add to salad; toss to blend. Season with salt and pepper.
Chill at least 1 hour and up to 6 hours. Serves 4.

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