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Warm Asparagus Salad, Creamy Parmesan Dressing

  • Preparation time
    20 minutes
  • Baking time
    20 minutes
  • Serves
    4 servings
Ingredients
  • 20 medium asparagus spears, trimmed
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 1 garlic clove, minced
  • 2 tbsp (30 mL) white wine vinegar
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 cup (125 mL) 5% M.F. Québon Ultra’cream Dairy Blend for Cooking
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 3 cups (750 mL) baby spinach
  • 1/4 cup (60 mL) thinly sliced toasted almonds
  • Salt and pepper to taste
Preparation
  1. Preheat the barbecue to medium heat.
  2. Coat the asparagus with oil. Season with salt and pepper. Grill on the barbecue until they are tender.
  3. In a saucepan, melt the butter. Add the garlic and sweat 1 minute over medium heat.
  4. Deglaze with the vinegar, add the mustard and reduce until almost dry.
  5. Add the dairy blend and Parmesan. Bring to a boil. Let cool 2 minutes. Adjust the seasoning.
  6. Place the asparagus on the spinach. Add the creamy dressing. Garnish with almonds. Add pepper.
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