Fresh asparagus and artichokes with a selection of cold sauces

45 min
Suitable for vegetarians
Temperature: Cold
Type of dish: Vegetables
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Artichoke 1.0 kg
Table salt 10.0 g
Sugar 5.0 kg
Mayonnaise sauce 0.02 l
Edible flowers 0.005 kg

For the cooking of the asparagus:

Wild asparagus:

  • Cook English style in a pot, tied up and in a vertical position.
  • Cover the stalks in the boiling water leaving the tips uncovered so they steam cook as they are the softest part.

White asparagus:

  • Peel with the special asparagus peeler until you remove the fibrous parts.
  • Tie them into bundles.
  • Blanch for 2 or 3 minutes in plenty of salted water with a little sugar.
  • Finish cooking them in a different pot with salted boiling water.
  • Leave to cool in the water if they are still a little hard and remove them from the water if they are fully cooked.
  • They can also be vacuum-cooked.

For the artichokes: 2 ways of cooking.

Cooking in a white stock:

  • Wash and cook them in a white broth (water+flour+lemon juice and salt).
  • Leave to cool in the broth and then chop into quarters.
  • Vacuum cooking.

For the sauces:


  • Place the asparagus and artichokes in a neat way on the plate.
  • Place the garnished vinaigrette on top of the artichokes.
  • Decorate with the mayonnaise.
  • Serve with some sauce on the side.
  • Decorate with sprouts, edible flowers, etc.
Nutritional information (1 portion)
Fiber 7.82 g
Saturates 4.78 g
Monounsaturated fatty acids 26.38 g
Polyunsaturated fatty acids 3.18 g
Cholesterol 56.49 mg
Calcium 125.56 mg
Iron 3.38 mg
Zinc 1.2 mg
Vitamin A 120.37 ug
Vitamin C 71.08 g
Folic acid 97.14 ug
Salt (Sodium) 1082.82 mg
Sugars 954.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.