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Title: Chilled Penne with Asparagus, Smoked Salmon and Poppy See
Categories: Pasta Smoke Salmon
Yield: 4 Servings
| 6 | tb | Mayonnaise |
| 1 1/2 | tb | Dijon mustard |
| 1 1/2 | tb | Sour cream |
| 1 | tb | Fresh tarragon -- chopped |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Poppy seeds |
| 2 | c | Penne pasta |
| 1 1/2 | lb | Asparagus -- tough ends |
| Trimmed, | ||
| 1/2 | " pieces | |
| 1/2 | c | Green onions -- thinly |
| Sliced | ||
| 4 | oz | Smoked salmon -- cut into |
| 1/2 | " | |
| Pieces |
Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
Cook pasta in large pot of boiling water until almost tender but still firm to bite. Add asparagus and cook until 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 large bowl. Add green onions and smoked salmon. 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.
Printed in Bon Appetit April 1998
Recipe By : Elizabeth Ellis