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Vichyssoise dasperge et mousseuse de yogourt Fromagerie le Bédouin

Asparagus Vichyssoise with yogurt mousse, lobster salad, wild asparagus sour salsa and avocado oil

(4 portions)


  • 400 g asparagus
  • 400 g peeled onion
  • 25 ml olive oil
  • Salt, white pepper
  • Water
  • 240 g cooked and peeled lobster
  • 40 ml avocado oil
  • 2 tbsp finely chopped parsley and chives
  • 80 g wild asparagus
  • 20 ml white balsamic vinegar
  • Fleur-de-sel, black pepper
  • 100 ml 0% yogurt


  1. Cut the onions and asparagus and cook over very low heat in a pan with olive oil
  2. Add water to the vegetables, add salt and boil 15 minutes uncovered
  3. Puree the soup until smooth
  4. Transfer the soup in several containers to cool quickly or use a water bath with ice and water to cool the soup
  5. Meanwhile, whisk the yogurt quickly in a bowl until the yogurt foams and refrigerate it
  6. Cut wild asparagus into small slices, mix chopped herbs, white balsamic vinegar, avocado oil, salt and pepper
  7. For assembly, pour the vichyssoise in four bowls, placing lobster, salsa and yogurt mousse in the center

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Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 –