262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES
370 ml SELECTED VARIETIES
750 ml - 1 L SELECTED VARIETIES
Peel and cook asparagus in boiling salt water until slightly crunchy.
Cool immediately and dry with paper towels.
Vinaigrette : reduce the hydromel to 60 mL (1/4 cup), add salt, pepper and Tabasco. Add lemon juice. then olive oil, chives and shallots.
Dice hard boiled egg and add to vinaigrette.
Add capers, adjust seasoning.
Cook quail eggs 2 minutes.
Montage : Display green asparagus elegantly at the center of a serving platter. Cover the lower stems with Mesclun leaves. At the center of the asparagus, place thin slices of smoked salmon. Drizzle with hydromel vinaigrette and complete with fresh cracked pepper.
Garnish with warm and soft quail eggs.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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