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La Belle Cuisine
Penne with Asparagus,
and Poppy Seeds
Bon Appetit Archives
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tablespoons Dijon mustard
tablespoons sour cream
tablespoon chopped fresh tarragon
tablespoon fresh lemon juice
tablespoon poppy seeds
cups penne pasta
1/2 pounds asparagus, tough ends
cut into 1-inch pieces
cup thinly sliced green onions
ounces smoked salmon
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.
pasta and asparagus to a large bowl. Add green onions. Cut
into 1/2-inch pieces and add. Mix reserved cooking liquid
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
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