Quebec Spring: Chef Sam's Caesar Asparagus Cone

Name: Quebec Spring: Chef Sam's Caesar Asparagus Cone
Cuisine: French, European, Mediterranean
Ingredients: 4 bunches of fresh asparagus, cut at the base (remove 1-2 inches); 3-4 tbsp of olive oil (used to cook the asparagus); 230g store bought or homemade mayonnaise; 2 tbsp anchovy puree; ½ oz of freshly grated parmesan (10-15 grams); 1 tsp capers; Zest and juice of ½ regular size lemon; 120g store bought or homemade croutons; Salt and pepper (to taste)

3 steps

For the past 15 years, Chef Sam Fortier has been one of the leading figures in the revival of Montreal’s street food movement. Co-founder of the food truck Pas d’cochon dans mon salon, he made his reputation by serving a number of popular street food dishes of which his famous Caesar Asparagus Cone. Throughout the whole province of Québec and after a long, snowy and cold winter season, asparagus’s presence on the market shelves in early May announces as much the beginning of spring as the dawn of the harvest season. As a matter of fact, asparagus are known in Québec as the precursor of a plethora of fresh and delicious local products. Every year, Chef Sam’s food truck would make a point of honouring this product, serving it in the manner of a cone of chips, thus playfully mocking the fast-food industry and giving a healthy and delicious street food option to his customers. This recipe was created as part of a collaboration between chefs from Montreal to create a recipe for each season for this project. This was possible through Birmingham's relationship with Montreal through the DELICE network, a professional network dedicated to global cities that gather to gain expertise on using Food & Gastronomy as a powerful tool for developing their territory, which both Montreal and Birmingham are part of! Recipe created by Sam Fortier, invited by Gaelle Cerf https://lessurvenants.com/ Instagram : ARRQ (@cuisinederue)

Updated at: Thu, 17 Aug 2023 02:36:32 GMT

Ingredients

6 servings

4 bunchesfresh asparagus

cut at the base, remove 1-2 inches

3 Tbspolive oil

used to cook the asparagus

230gmayonnaise

store bought or homemade

2 Tbspanchovy puree

0.5 ozparmesan

freshly grated

1 tspcapers

0.5lemon

Zest and juice of, regular size

120gcroutons

store bought or homemade

Instructions

Step 1

ASPARAGUS: Preheat oven at 4000 F. Gently place the trimmed asparagus on a baking sheet previously covered with parchment paper. Add olive oil, salt and pepper. Bake until slight coloration is obtained (8-10 minutes). Make sure the asparagus stay nice and crunchy. Reserve.

Step 2

CAESAR SAUCE: In a mixing bowl, add mayonnaise, herring puree, half of the grated parmesan, capers, lemon zest and juice and ground pepper. Mix well until smooth and the texture is the same throughout.

Step 3

TO SERVE: Coarsely cut the asparagus and add them in a large salad bowl with 4-5 tablespoons of the Caesar sauce. Gently mix until the asparagus are completely coated. Adjust seasoning if necessary. Place the asparagus in the serving cones (use rolled up newspaper if needed) and add the crumbled croutons, the rest of the parmesan and the rest of the sauce onto the asparagus. Best served lukewarm.

View on cuisinederue.org

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