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La Tablée and pecan asparagus

6 portions


  • 1 lb. (450 g) fresh asparagus
  • 2 oz. (55 g) La Tablée cheese, finely grated
  • Salt and pepper to taste


  • ½ cup (125 ml) country cream, 15 %
  • 2 tsp. (10 ml) creamy horseradish
  • 1 tsp. (5 ml) maple syrup
  • Juice and zest of half an orange
  • Salt and freshly ground pepper

Orange-spiced pecans

  • ¼ cup (60 ml) sugar
  • 2 tbsp. (30 ml) water
  • 1 pinch cayenne pepper
  • Zests of one orange
  • About ¼ cup (40 g) pecans


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  • Remove the hard asparagus stems. Steam or boil asparagus in salted water until tender. Asparagus can be microwaved for 8 minutes with 3 tbsp. (45 ml) of water. Immediately after cooking, rinse with cold water to cool them down. Drain and set aside.


  • Whip all the ingredients. Set aside.

Orange-spiced pecans

  • In a saucepan, cook sugar and water until caramelized. Do not stir with a spoon. Add cayenne pepper and orange zests. Add pecans and spread quickly over parchment paper. Let cool and break into pieces.
  • When ready to serve, place the asparagus on a serving platter, pour the vinaigrette, top with cheese and sprinkle orange-spiced pecans.



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.

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