Chilled Penne With Asparagus, Smoked Salmon And Poppy Seeds
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Mayonnaise1.5 tbsps
Dijon Mustard1.5 tbsps
Sour Cream1 tbsp
Tarragon (chopped fresh)1 tbsp
Lemon Juice (fresh)1 tbsp
Poppy Seed2 cups
Penne PastaDirections:
1
Whisk first 6 ingredients in medium bowl
2
Season with salt and pepper
3
Cook pasta in large pot of boiling salted water until almost tender but still firm to bite
4
Add asparagus and cook until crisp-tender, about 2 minutes longer
5
Drain, reserving 1/4 cup cooking liquid
6
Rinse with cold water until cold
7
Drain well
8
Transfer pasta and asparagus to large bowl
9
Add green onions and smoked salmon
10
Mix reserved cooking liquid into dressing
11
Add to salad; toss to blend
12
Season with salt and pepper
13
Chill at least 1 hour and up to 6 hours
14
Whisk first 6 ingredients in medium bowl
15
Season with salt and pepper
16
Cook pasta in large pot of boiling salted water until almost tender but still firm to bite
17
Add asparagus and cook until crisp-tender, about 2 minutes longer
18
Drain, reserving 1/4 cup cooking liquid
19
Rinse with cold water until cold
20
Drain well
21
Transfer pasta and asparagus to large bowl
22
Add green onions and smoked salmon
23
Mix reserved cooking liquid into dressing
24
Add to salad; toss to blend
25
Season with salt and pepper
26
Chill at least 1 hour and up to 6 hours