Mangez Québec

Curried salad with quebec asparagus




  • 9 Quebec asparagus spears
  • 250 ml (1 cup) Basmati rice
  • Vegetable oil
  • Soy sauce (optional)
  • 1 yellow pepper, diced
  • A handful of blanched, slivered almonds
  • Lemon juice
  • 1 lemon, quartered

Salad Dressing

  • 1 egg yolk (large)
  • 25 ml (5 tsp.) lemon juice
  • 5 ml (1 tsp.) Dijon mustard
  • 15 ml (1 tbsp.) curry powder
  • 1.2 ml (1/4 tsp.) salt
  • 60 ml (1/4 cup) plain yogurt
  • 180 ml (3/4 cup) olive oil


  1. To make the salad dressing, add all the ingredients except the olive oil to a blender, food processor or bowl. Add olive oil in a thin stream while blending or whisking to a creamy texture. Set aside.
  2. Blanch asparagus, and then cool quickly under cold running water. Set aside.
    Steam rice. Once the rice is cooked, add a little olive oil and, if desired, soy sauce to taste, separating rice with a fork. Add yellow pepper and almonds, and transfer to a bowl. Cool.
  3. Lay a bed of rice in a plate and lay asparagus across, sprinkle with lemon juice. Season to taste. Drizzle dressing over salad and decorate with lemon quarters.
MENU Plaisirs maraîchers - 2009

produits utilisés

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