Prep. Time 15 - 20 mins
Cooking Time 5 - 10 mins
Yields 4 servings
What You Need
1 avocado, sliced
2 tbsp (28.4 g) butter
1 onion, chopped
6 slices pineapple
1/2 cup (125 ml) 35 % cream
A few sprigs of fresh coriander
Freshly ground pepper, to taste
Blanch asparagus in boiling water until they are still crisp and bright green. Refresh in cold water and drain.
Squeeze 1 lime and pour juice over avocado. Cut the second lime into thin rounds.
In a frying pan, melt half the butter and fry the onion until it is transparent.
Cut four 8-inch (20 cm) long rectangles of aluminium foil.
On each rectangle of foil, place 2 rounds of lime, slices of avocado, 1 1/2 slice pineapple, diced, 4 scampi, 1/2 tbsp (8 mL) onion and some asparagus. Drizzle with cream, and lightly season with salt and pepper. Sprinkle with coriander.
Seal the foil rectangle, leaving enough room to allow air to circulate. Cook for 5 minutes on the grill.
Jean Soulard, Executive Chef, Le Château Frontenac
* Alternative to BBQ: 5 to 8 minutes in 350 °F (180 °C) oven.