Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce



ingredients
  • 4 (5 ounce) salmon fillets, skins removed
  • salt and pepper to taste
  • 1 (12 ounce) container ricotta
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 2 tablespoons basil, chopped
  • 2 teaspoons lemon zest
  • salt and pepper to taste
  • 1/2 pound asparagus, trimmed
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 TEASPOONS CORNSTARCH


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