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Asparagus and beans bouquets

Author: Les Cultures de chez nous
Baking 15
Portions 10
Freezing No


  • 1/2 leek
  • 25 green beans
  • 25 yellow beans
  • 50 asparagus
  • 30 ml (2 tablespoons) of olive oil
  • Salt and pepper, up to taste
  • 1/2 red pepper, for garnishing
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  • Wash leek. Slice in half over the length. Blanch vegetables in salted boiling water for 2 to 3 minutes. Trow right away cooking water and rinse well with cold water to stop the cooking. Drain. Separate 10 leeks strips that will help to tie up vegetables bouquets.
  • Preheat oven at 400 °F (205 °C).
  • For each vegetables bouquets, regroup 5 beans and 5 asparagus. Tie with leeks strips.
  • Set 10 bouquets on a nonadhesive plate. Spray with oil and season. Finish baking in the oven for about 5 to 10 minutes. Garnish each bouquets with little stars cut within the pepper.

Chef's notes