Potatoes and asparagus warm salad
15
20
2
No
Ingredients
- 10 mini potatoes
- 10 trimmed asparagus, sliced into halfs
- 15 ml (1 tablespoon) of olive oil
- 1 finely chop shallot
- 1 diced celery branch
- 2 foie gras escalopes
- 60 ml (1/4 cup) of veal stock with brandy mayonnaise (see recipe)
- Greeneries for garnishings
- Sea salt and freshly ground pepper seeds, up to taste
Preparation
Side-by-side mode
- Cook mini potatoes in boiling water until cooked. Drain, then cool down. Slice in halfs. Set aside.
- Preheat oven grill.
- Spread asparagus over a cookie sheet covered with aluminium paper. Spray olive oil and mix well with your hands. Oven bake for 2 to 3 minutes, while stirring a few time. Set aside.
- In a nonstick pan at high heat, roast veal escalopes for 1 to 2 minutes over each sides.
- Make plates by layering mini potatoes, asparagus, veal stock with brandy mayonnaise, foie gras and greeneries. Salt and pepper.
- Set a bowl full of mayonnaise over the table, its way better!
Our asparagus are on special!
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Did you know that...
We harvest over 100,000 lb of Quebec asparagus yearly from our fields at Les Cultures de chez nous in Sainte-Brigitte-des-Saults.
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