What do we eat? | Crazy about asparagus and berries

Right before the weekend, all of our self-cooking readers ask this eternal question: What are we going to eat? for your inspiration, Journalism He suggests some suggestions for seasonal recipes that will make your mouth water.

Posted yesterday at 11:00 AM.

Snack: Ile d’Orleans asparagus salad, torlo bacon and hard-boiled eggs.

Enough for 4 people


  • 24 large asparagus from Elle d’Orlian
  • olive oil drop
  • 4 large eggs, free of poultry
  • 4 slices, 90gm of Torlo Farm bacon
  • 1 French shallot, finely chopped
  • 30 ml white wine
  • 15 ml of white vinegar for cooking eggs
  • Salt and pepper from the grinder

Asparagus preparation

  • 1. Wash and chop the asparagus tail. Drizzle them in a little oil and season them before grilling or frying in a frying pan. There is no need to peel it, as local asparagus is tender to the edge. Don’t overcook it either, we want it crunchy.

Prepare bacon

  • 2. Gently roast 4 slices of bacon until golden brown, then set aside. Drain the excess fat and sweat from the leeks without coloring them. Sweeten with white wine and reduce until almost dry. This mixture will act as a bandage.

Egg preparation

  • 3. Boil 3 liters of water and add vinegar. Crack eggs and boil for 3 minutes.
  • 4. Place a nice thick slice of bacon on the bottom of the dish, and add the asparagus and the liquid eggs. Sprinkle shallots with white wine. You can add toast for a more savory version and even replace the bacon with a thin slice of char or smoked sturgeon.

Posted on lapresse.ca on June 20, 2020.

Cooks well quickly: Asparagus and tomato salad

Photo by Bernard Brault, LA PRESSE Archives

Asparagus and tomato salad

Grilled vegetables are good. Grilled vegetables turn into a salad, with nuts, cheese, fresh herbs, vinegar, and even better! The combinations are endless – pepper, corn, eggplant, delicious!


  • 1 bunch of asparagus
  • olive oil
  • 1 small pint cherry tomatoes or grapes, halved
  • 1 French leek, chopped
  • A dozen mint leaves (or basil), chiffonoid
  • 1 c. balsamic vinegar
  • Cheese to taste (haloumi on the grill, crumbled feta cheese, shredded manchego…)
  • Salt and pepper to taste


  • 1. Prepare the asparagus by bending the stem. This will break automatically when the soft and hard parts meet. Reserve the solid base for another use (soup). Grease the asparagus with olive oil.
  • 2. In a medium bowl, place tomatoes, shallots and fresh herbs of your choice.
  • 3. Grill the asparagus on the grill. Monitor at all times. It goes fast!
  • 4. Transfer the asparagus to a medium serving platter. A little salt.
  • 5. Add balsamic vinegar and 2 tbsp. A tablespoon of olive oil for the tomato mixture. Add salt and pepper to taste. Pour over asparagus.
  • 6. Sprinkle cheese. to serve.

Posted on lapresse.ca on May 23, 2018.

Call me boss! : Salmon with lemon and maple with asparagus and baby potatoes

Hugo Sebastien Aubert photos, LA PRESSE archives

Salmon with lemon and maple with asparagus and baby potatoes

Lemon comes in to update this dish and is good to eat (with the peel!) if sliced ​​thin enough. Delicious enough for special occasions, yet simple enough for weeknights. to try!

4 servings


  • 1/4 cup maple syrup
  • 3 tbsp. Dijon Mustard
  • Juice of half a lemon + 1 sliced ​​lemon
  • 4 salmon fillets
  • olive oil
  • a handful of asparagus (about 1 pound)
  • 8 small potatoes, cut into halves
  • 1 onion in rings
  • salt
  • pepper


  • 1. Preheat the oven to 220°C (425°F).
  • 2. Mix together the mustard, maple syrup and juice of half a lemon. Spread the mixture over the salmon and marinate it in the refrigerator while you prepare the other ingredients.
  • 3. Oil, salt, pepper asparagus and potatoes. Place on an 18″ x 13″ baking tray in a single layer and bake for 15 minutes.
  • 4. Remove the baking tray from the oven. Flip the asparagus and potatoes. Put it on half of the baking tray.
  • 5. Grease the other half of the plate. Lay each slice of salmon on top of a few slices of lemon and onion. Cover with the rest of the dressing.
  • 6. Bake in the middle of the oven for 12 to 15 minutes.

Posted on lapresse.ca on November 29, 2018.

Guilty Pleasure: Louise Gagnon Strawberry Lollipops and Haskap

Photo courtesy of Louise Gagnon

Strawberry lollipops and haskap by Louise Gagnon

We know strawberries, raspberries, less Saskatoon, sea buckthorn or Hasscape. in the book Under the influence of the magic of berriesCulinary journalist Louise Gagnon offers 14 varieties of this Quebec dessert, as well as offering 80 recipes.

“These are neat lollipops,” says Louise Gagnon, a food journalist. Sometimes we greet people and after a barbecue we don’t necessarily feel very hungry. We want a dessert that’s light and fresh, like these lollipops. Be careful not to replace the rich yogurt with a lighter version, which can spoil the texture (and taste) of the popsicles.

Preparation: 15 minutes

Freezing: 4 hours

Yield: 10 lollipops


  • 190 g (1 1/4 cup) fresh or halved strawberries
  • 2 tbsp. Lemon juice
  • 2 to 4 tablespoons. Sugar
  • 190 g (1 1/4 cup) fresh or semi-dissolved capsules
  • 345 g (1 1/3 cup) 9% M. Vanilla Yogurt


  • 1. In a food processor, mash the strawberries. Add half of the lemon juice and sugar (adjust the amount to taste). Keep in a small bowl.
  • 2. In a food processor, mash the husks. Add half of the lemon juice and sugar (adjust the amount to taste).
  • 3. Using a spoon, divide the yogurt and fruit puree into 10 80 ml (1/3 cup) lollipop molds, alternately.
  • 4. Leave about 5 mm (1/4 inch) space above the lotion, as it will expand when frozen. Create a marble effect by moving the knife blade from top to bottom in the preparation. Insert the wooden sticks. Freeze for 4 hours or until completely frozen.
  • 5. To release the lollipops from the mold, run the molds under hot water for a while.


Replace strawberries with other small red fruits (such as raspberries and sour cherries).

Replace haskap with other small blue fruits (such as blueberries and blackberries).

Since some berries are sweeter than others, adjust the amount of sugar to taste.

For a smooth, seed-free texture, pass berries such as raspberries and blackberries through a fine sieve.

Source: Recipe from Under the influence of the magic of berriesby Louise Gagnon, Modus Vivendi Editions.

Published in La Presse+ on June 14, 2018.

health ! : “good feeling”

Photo Marco Campanozzi, Los Angeles Press Archives

“good feeling”

The Italian brand Martini has been marketing the aperitif alcoholic drink for two years. Made from de-alcoholic wine, this drink is sweet. Cocktail designer Manuel Ruiz loves the flavors of bergamot as well as its bitterness. For appetizers in a hurry, he recommends mixing this drink with sparkling water to make a spritz without alcohol. To wow the fair, he suggests this shaker recipe.


  • 2 oz vibrant martini
  • 2 ounces hibiscus tea
  • 0.5 oz simple syrup
  • 0.25 oz lemon juice
  • Wintergreen Harrington sparkling water


  • 1. Put the ingredients in the blender, except for the sparkling water.
  • 2. Shake for a few seconds and then strain into a tall glass filled with ice.
  • 3. Charge with Harrington Wintergreen Sparkling Water.
  • 4. Decorate it with orange peel.

Posted on lapresse.ca on January 31, 2022.

#eat #Crazy #asparagus #berries

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