Papillote asparagus salad

Author: Les Cultures de chez nous
Preparation 10
Baking 5
Portions 4
Freezing No


  • 20 large asparagus
  • 30 ml (2 tablespoons) of sherry vinegar
  • 16 cherry tomatoes sliced into halfs
  • 500 ml (2 cups) of mesclun
  • 80 ml (1/3 cup) of grated parmesan or sliced into shavings
  • 30 ml (2 tablespoons) of olive oil
  • 1 finely sliced red onion
  • 30 ml (2 tablespoons) of fresh minced basil (optional)
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  • Preheatbarbecue at medium-high heat.
  • Slice asparagus extremities.
  • In a bowl, mix vinegar with oil, onion and, if desired, basil. Salt and pepper. Add tomatoes.
  • Over an aluminium paper, set asparagus. Cover with the tomatoes preparation. Fold the aluminium paper to form a sealed papillote.
  • Cook over barbecue for about 5 to 8 minutes.
  • Spread mesclun into plates. Remove asparagus from the papillote while being careful to keep its cooking juice. Garnish each portion with asparagus and parmesan. Pour asparagus baking juice over salad.

Chef's notes