Will we ever run out of ways to prepare asparagus? I have so many recipes for one of my favorite spring veggies and I never get tired of any of them. Maybe its because this vegetable is one of the first signs that spring is almost here. I’ve had this recipe in my file for years but don’t have a clue where I got it. I had a bad habit years ago of just clipping the recipe out of a newspaper or magazine without identifying it’s source. I regret that now because the origins are interesting and date the recipe. Oh well…this one has been around forever and its a winner.
The smoked salmon and asparagus are delicious together and lemon poppy seed dressing blends and accentuates the flavors of the the main ingredients. I prefer bow tie pasta for this salad but any shape works well as long as it holds the dressing.
Smoked Salmon and Asparagus Pasta Salad
Lemon Poppy Seed Dressing:
- 8 tablespoons mayonnaise
- 1-1/2 tablespoons Dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon fresh tarragon, chopped (optional)
- 2 tablespoons fresh lemon juice
- 2 teaspoons poppy seeds
- 12 oz. bow tie pasta
- 1-1/2 pounds asparagus, tough ends trimmed and cut into 1 inch diagonal pieces
- 1/2 cup thinly sliced green onions
- 6 ounces smoked salmon, cut into 1/2 inch pieces
Whisk dressing ingredients together. Season with salt and pepper. Refrigerate.
Cook pasta in large pot of boiling, salted water until just al dente. Add asparagus pieces and cook 2 minutes till crisp-tender. Drain, reserving 1/2 cup pasta liquid. Rinse with cold water and drain well. Transfer pasta and asparagus to a large bowl. Mix reserved cooking liquid into the dressing. Add to salad and toss to coat well. Season with salt and pepper. Chill at least an hour before serving.