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La Belle Cuisine
Chilled
Penne with Asparagus,
Smoked Salmon
and Poppy Seeds
Bon Appetit Archives
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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.
Featured Archive Recipes:
Spaghetti with Asparagus,
Almonds and Mushrooms
Asparagus Lasagne
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