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Warm langoustine, asparagus and Beaufort salad

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  • Cheese :

  • Dish type :

  • Season :

    Autumn, Winter

Ingredients - for 4 persons

  • 20 large langoustines
  • 2 bunches green asparagus
  • 100g Beaufort cheese
  • Olive oil

The vinaigrette:

  • 30 shelled nuts
  • 3 tbsp. sherry vinegar
  • 1 tsp. mustard
  • 6 tbsp. nut oil
  • Salt & black pepper


  1. Ask your fishmonger to remove the tails from the langoustines. Keep them well chilled until it’s time to cook them. Peel the asparagus and cook for 20 to 25 minutes in salted water. Drain, remove the ends of the stalks (too hard), and then cut each one into 3 to 4 pieces. Set aside.

  2. Cut the Beaufort cheese into quite thin slices.
    Coarsely chop the shelled nuts. Prepare the vinaigrette by beating together all the ingredients comprising it for a few seconds. Add salt and pepper.

  3. In a bowl, mix together the asparagus, the Beaufort and the vinaigrette. Add salt, pepper, then divide up into the serving plates. Flip the langoustine tails on a high heat in a large frying pan in some olive oil, for 2 minutes and no longer.

  4. Place them on top of the asparagus and serve immediately.

    Accompaniment: Offer a glass of Saint Véran white.
    Variations: the langoustine tails can be replaced by defrosted prawn tails. This salad can also be prepared without the langoustines, using only the asparagus and the cheese. The nut oil can be replaced by olive oil.