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Asparagus Salad and Crostinis Topped With Le Marquis de Témiscouata

Asparagus Salad and Crostinis Topped With Le Marquis de Témiscouata


4 portions

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

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  • 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.

You can use this cheese for this recipe

Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

See wines