Prep. Time 20 mins
Cooking Time 3 - 4 mins
Yields 4 servings
What You Need
12 asparagus spears
2 Belgian endives
10 oz (280 g) pink shrimp
Crushed black pepper, to taste
Freshly ground black pepper
1 tbsp (15 ml) Dijon mustard
1 small egg yolk
1 tbsp (15 ml) lemon juice
Zest of 1/4 lemon
1 tbsp (15 ml) champagne or white wine vinegar or white wine vinegar
1/3 cup (80 ml) extra virgin olive oil
2 oz (56 g) Canadian Délice des Appalaches cheese*
Peel asparagus and snap off the ends of the stalks if they are too large or too tough. In a pan of boiling salted water, cook asparagus, tips out of the water, for 3 to 4 minutes till just tender. Drain, rinse in cold water, dry and cut in half lengthways.
In a small bowl, whisk together mustard, egg yolk, lemon juice and zest, and vinegar. Blend in olive oil.
Slice avocados. Cut carrots into matchsticks.
Divide, wash and dry the Belgian endive leaves and arrange in a salad bowl or on 4 plates. Put the asparagus, avocados, carrots and shrimp in another bowl, pour over the vinaigrette and toss gently. Season with salt and pepper. Arrange this mixture on the bed of Belgian endive leaves and sprinkle with crushed pepper and slices of Canadian Délice des Appalaches cheese. Serve immediately.
Jean Soulard, Executive Chef, Le Château Frontenac