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Asparagus
Asparagus topped with capers vinaigrette
Author:
Les Cultures de chez nous
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Preparation
Baking
5
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Asparagus topped with capers vinaigrette
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Jan 01
Preparation
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.
Chef's notes
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