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Asparagus Salad Recipe
Asparagus Salad
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Flavors of Provence-Alpes-Côte-d'Azur
Total time: less than 15 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Ingredients for 4 servings
- 500 g (18 oz.) green Asparagus
- 200 g (7 oz.) crème fraîche
- 3 nice tomatoes
- 2 eggs
- 4 pickled cornichons
- 1 bunch of herbs (chervil or parsley and chives)
- Salt and pepper
- Oil and vinegar
  1. Peel the asparagus; tie into a bundle; cook for 15 minutes in boiling salted water; drain well;
  2. rinse and dry the tomatoes; slice two of them and quarter the third;
  3. hard boil the eggs in boiling water; shell them;
  4. wash and chop the herbs and the cornichons.

Making the Vinaigrette

  1. Place into a bowl the salt, pepper, chopped herbs, cornichons and egg yolks which have been roughly mashed with a fork;
  2. add the oil and vinegar as well as the egg whites which have been put through a food mill.


  1. Arrange the tomato slices around the border of a serving platter;
  2. place the remaining tomato and the asparagus, cut into short lengths, in the centre;
  3. add the vinaigrette just before serving.
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