Papillote asparagus salad
10
5
4
No
Ingredients
- 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)
Preparation
Side-by-side mode- Preheat barbecue 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.
