Mangez Québec

Asparagus palisade with grilled tomatoes



  • 2 bunches of young Quebec asparagus
  • 1 tomato
  • 250 ml (1 cup) 35% cream
  • 2 medium eggs
  • 30 ml (2 tbsp.) plain yogurt
  • 1 pinch nutmeg
  • Salt and pepper
  • Butter


Preheat oven to 190°C (375°F).

  1. Peel asparagus and cut into thirds.
  2. Quarter tomato and remove seeds. Brown in oven for 4 min. and peel. Cook asparagus in salted boiling water for 7 to 8 min., watching closely because the asparagus must remain firm. Drain.
  3. Mix asparagus stems (not tips), tomato, cream, eggs, yogurt, nutmeg, salt and pepper in food processor. Blend thoroughly.
  4. Butter four 6-cm (approx. 21/2-in.) soufflé molds. Stand the asparagus tips around the molds' edges. Fill the center with the tomato mixture (keep a little for the garnish). Put the molds into a saucepan containing water. Bring to a boil then bake in oven for 30 min. Allow to cool for 10 min.
  5. To remove from mold, delicately pass a knife around the mold to detach the asparagus palisade from the sides, being careful to keep it intact. Remove the palisades from the molds.
  6. Arrange in the serving plate and drizzle with the reserved uncooked tomato mixture.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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