Starters and hors d'oeuvres

Asparagus with Maple Dressing

Asperges vinaigrette à l'érable

Ingredients
  • One bunch of asparagus
  • 45 ml (3 tbsp.) lemon juice
  • 15 ml (1 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) maple syrup
  • 125 ml (1/2 cup) extra virgin olive oil
  • Salt and pepper
Method
  1. Blanch a bunch of asparagus, cool off in iced water, strain and set aside.
  2. In a bowl, combine 45 ml (3 tbsp.) lemon juice, 15 ml (1 tbsp.) Dijon mustard, 30 ml (2 tbsp.) maple syrup and 125 ml (1/2 cup) extra virgin olive oil. Salt and pepper before pouring over the asparagus.
  3. Want to know what else we would do… garnish with a sprinkling of maple flakes!