• A package of asparagus
  • Smoked salmon slice or proscuitto
  • Chive or red onion, finely sliced
  • Olive oil
  • Vinaigrette or mayonnaise, up to taste
  • Capers
  • Parmesan cheese
  • Salt and pepper
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  • Cover asparagus with a light layer of olive oil and cook on the barbecue at medium heat for about 5 minutes depending on the asparagus size.
  • After cooking, cover two or three asparagus with smoked salmon or proscuitto, spray lightly with olive oil , with onions slice or chive, capers, parmesan, chive, a mayonnaise or a vinaigrette and serves.
  • If you cover with proscuitto, reput on the barbecue to cook and make the proscuitto a bit more crispy and serves the same way with salmon or go with your own inspiration.
  • You may also eat asparagus nuture without coating it's as much delicious and don't hesitate to choose great big asparagus.

Chef's notes