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Salade tiède d’asperges, Grenoble et bacon

Warm Asparagus, Walnut and Bacon Salad

Recipe in collaboration with Science + Fourchette

Preparation time: 20 minutes

Cooking time: 20 minutes

Yield4 to 6 portions, as a starter


Québec asparagus is delicious. It is particularly mouth-watering grilled or seared on the barbecue. And like all good vegetables, you must avoid overcooking them, as they lose their beautiful green colour, crunchiness and some nutritional value.

For this delicious warm asparagus salad, we use Maison Orphée's Organic Virgin Canola Oil. With notes of butter, greens and parsnips, it's the perfect complement to pay tribute to asparagus! 



For the walnut and bacon mixture

  • 1 cup (250 ml) coarsely chopped walnuts
  • 65 g smoked bacon strips, coarsely chopped
  • 2 tablespoons (30 ml) Maison Orphée's Organic Unrefined Canola Oil
  • 1/4 cup (60 ml) maple syrup
  • 1 tsp (5 ml) paprika

For the mustard vinaigrette 


    1. Preheat the barbecue over medium heat (approx. 375 to 400°F) or a ridged cast-iron skillet for indoor cooking. Brush asparagus with your favourite neutral oil (e.g. sunflower cooking oil). Season with salt and pepper.  
    2. Place the asparagus in a papillote or directly on the barbecue grill. If cooking inside, place the asparagus in the frying pan. Cook for about 4 minutes on each side, depending on the size of the asparagus. The asparagus should be tender, but still firm. Cook longer if necessary.
    3. Meanwhile, in a bowl, combine walnuts, smoked bacon strips, canola oil, maple syrup and paprika.
    4. Place two large sheets of aluminum foil on top of each other. Place the walnut and bacon mixture in the center. Close the foil tightly. Cook on the barbecue for 12 to 15 minutes. For conventional oven cooking, place the papillote in the center of an oven preheated to 375°F (190°C), until golden brown.
    5. In a bowl, vigorously combine all mustard vinaigrette ingredients. Set aside.
    6. Service - Place asparagus on a plate and top with walnut and bacon mixture. Drizzle with mustard vinaigrette. 


    Photo credits Science + Fourchette

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