Asparagus Salad with Parmesan Shavings
This is the Asparagus Salad with Parmesan Shavings recipe.
- Prep: 15 min
- Cooking: 10 min
Ingredients
- 1 lb (450 g) fresh green asparagus
- 1 cup (250 mL) 35 % cream
- 1 oz (30 g) shallots
- 1 pinch of curry powder
- Salt and freshly ground pepper to taste
- 1 bunch of watercress
- 1 bunch of corn sprouts
- 1 oz (30 g) salmon caviar
- 1 oz (30 g) lake whitefish caviar
- 1 oz (30 g) sturgeon caviar
- 2 oz (60 g) Canadian Parmesan cheese or Canadian Canadian-swiss shavings
- Juice of a half lemon
- 1 tbsp (15 mL) olive oil
- Chive leaves to garnish
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Prepare asparagus by snapping off ends and keeping the green parts. Boil in salted water until cooked but still crisp, 4 to 5 minutes. Drain and cool under tap. Cut lengthways into strips.
Reduce cream by half, then cool.
Mix chopped shallots, pinch of curry, reduced cream and asparagus strips. Season with salt and pepper.
On a plate, make a bed of watercress and corn sprouts. Curl asparagus mixture on top. Place the three types of caviar on asparagus, then drizzle with lemon juice and olive oil.
Decorate with chive leaves and Canadian Parmesan shavings.
Jean Soulard, Executive Chef, Le Château Frontenac
