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Potatoes and asparagus warm salad

Author: Les Cultures de chez nous
Salade tiède de patates et d'asperges
Preparation 15
Baking 20
Portions 2
Freezing No


  • 10 mini potatoes
  • 10 trimmed asparagus, sliced into halfs
  • 15 ml (1 tablespoon) of olive oil
  • 1 finely chop shallot
  • 1 diced celery branch
  • 2 foie gras escalopes
  • 60 ml (1/4 cup) of veal stock with brandy mayonnaise (see recipe)
  • Greeneries for garnishings
  • Sea salt and freshly ground pepper seeds, up to taste
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  • Cook mini potatoes in boiling water until cooked. Drain, then cool down. Slice in halfs. Set aside.
  • Preheat oven grill.
  • Spread asparagus over a cookie sheet covered with aluminium paper. Spray olive oil and mix well with your hands. Oven bake for 2 to 3 minutes, while stirring a few time. Set aside.
  • In a nonstick pan at high heat, roast veal escalopes for 1 to 2 minutes over each sides.
  • Make plates by layering mini potatoes, asparagus, veal stock with brandy mayonnaise, foie gras and greeneries. Salt and pepper.
  • Set a bowl full of mayonnaise over the table, its way better!

Chef's notes