Asparagus topped with capers vinaigrette
10
5
4
No
Ingredients
- 2 big packages of asparagus
- 50 ml (1/4 cup) of mayonnaise
- 2 ml (1/2 teaspoon) of Dijon's 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
Preparation
Side-by-side mode
- 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 mayonnaise with Dijon's mustard, capers and milk.
- When it's time to serve, divide asparagus in four dishes. Whip the vinaigrette and coat over asparagus. Garnish with parts of red pepper.
