Papillote asparagus salad

Name: Papillote asparagus salad
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 20 large asparagus; 30 ml (2 tablespoons) of sherry vinegar; 16 cherry tomatoes sliced into halves; 500 ml (2 cups) of mesclun; 80 ml (1/3 cup) of grated parmesan or sliced into shavings; 30 ml (2 tablespoons) of olive oil; 1 finely sliced red onion; 30 ml (2 tablespoons) of fresh minced basil (optional)

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 10

Baking 5

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

20 large asparagus
30 ml (2 tablespoons) of sherry vinegar
16 cherry tomatoes sliced into halves
500 ml (2 cups) of mesclun
80 ml (1/3 cup) of grated parmesan or sliced into shavings
30 ml (2 tablespoons) of olive oil
1 finely sliced red onion
30 ml (2 tablespoons) of fresh minced basil (optional)

Preparation

Side-by-side mode

Preheat the barbecue to medium-high heat.
Slice asparagus extremities.
In a bowl, mix vinegar, oil, onion, and, if desired, basil. Season with salt and pepper. Add tomatoes.
Set asparagus over the aluminum paper. Cover with tomato preparation. Fold the aluminum paper to form a sealed papillote.
Cook over barbecue for about 5 to 8 minutes.
Spread mesclun on plates. Remove asparagus from the papillote, being careful to keep its cooking juice. Garnish each portion with asparagus and parmesan. Pour asparagus baking juice over the salad.