Aimer faire plaisir à ceux qu'on aime

Ingredients

• 450 g (1 lb) Quebec’s asparagus
• 125 ml (1/2 cup) chorizo, thinly sliced
• 30 ml (2 tbsp.) butter
• 30 ml (2 tbsp.) olive oil
• 5 ml (1 tsp.) honey
• Zest and juice of 1 lemon
• 1 shallot, thinly sliced
• 15 ml (1 tbsp.) mint, finely chopped
• 15 ml (1 tbsp.) chives, finely chopped
• 4 slices of Le Marquis de Témiscouata
• 1 L (4 cups) mesclun lettuce
• 8 crostini
• Salt and pepper

Preparation

Preheat the oven on broil.

Blanch the asparagus in salted boiling water for about 5 minutes. Drain and rinse with ice-cold water to cool it down, and then chop.

In a frying pan, grill the chorizo slices in butter. Set aside on a paper towel.

In a large bowl, beat together the olive oil, honey, zest and juice of a lemon, shallot, mint and chives. Add salt and pepper. Set aside.

Divide the slices of Le Marquis de Témiscouata onto 4 crostinis. Bake for 5 minutes or until cheese is melted.

Toss the asparagus and lettuce with vinaigrette dressing. Add salt and pepper. Top salad with grilled chorizo slices.

Before serving, divide the asparagus salad among 4 plates and place a crostini with melted Le Marquis de Témiscouata onto each dish.