Recipe - Chilled Penne With Asparagus Smoked Salmon And Poppy Seeds

6 tablespoon Mayonnaise
1 One half tablespoon Dijon mustard
1 One half tablespoon Sour cream
1 tablespoon Fresh tarragon; chopped
1 tablespoon Fresh lemon juice
1 tablespoon Poppy seeds
2 cup Penne pasta
1 One half pound Asparagus; tough ends
trimmed, 1/2" pieces
One half cup Green onions; thinly cut or sliced up
4 ounce 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 crisptender, about 2 minutes longer.
Drain, reserving One fourth 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

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998