• 2 big package of asparagus
  • 50 ml (1/4 cup) of mayonnaise
  • 2 ml (1/2 teaspoon) of Dijon mustard
  • 10 ml (2 teaspoons) of capers
  • 15 ml (1 tablespoon) of milk
  • 50 ml (1/4 cup) of diced red pepper or sliced roasted red pepper
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  • Cook asparagus till it gets tender and crispy (for about 3 to 5 minutes). Soak in icy water and right when it cools down, remove from water and drain with paper towels.
  • In a small bowl, mix maynnaise with Dijon mustard, capers and milk.
  • When it's time to serves, divide asparagus in four dishes. Whip the vinaigrette and spray the asparagus. Garnish with parts of red pepper.

Chef's notes