Preparation

Serves 4 people

In a bowl, combine the lemon juice, mayonnaise, mustard, garlic, capers and anchovies. Set aside in the fridge.

1. Preheat the oven to 190°C (375°F). Wash the asparagus. Cut off any green ends from the stalks and discard. Cut the asparagus into 3 pieces and place on a baking tray, coat with olive oil and season. Bake for 5 to 6 minutes or until the asparagus is tender. Set aside to cool.
2. PPMOBa drizzle of oil and the butter in a large frying pan over medium-high heat. Add the bread cubes, season and reduce the heat to medium-low. Cook the bread cubes for around 5 minutes, stirring regularly, until golden on all sides. Remove from the pan immediately and set aside.
3. Cut the slices of pancetta into lardons. In the same frying pan used for the croutons, cook the lardons for 3 to 4 minutes until golden. Drain the lardons and place on absorbent paper.
4. In a large salad bowl, combine the romaine lettuce, asparagus, Parmesan, bacon and lemon zest. Add the vinaigrette and mix well. Adjust the seasoning. Add the croutons and toss.
5. Serve immediately and, if desired, accompany with Parmesan Tuiles.

Parmesan tuiles

1. Preheat oven to 190°C (375°F).
2. Mix the two cheeses in a bowl.
3. On a baking tray lined with a silpat (silicone mat) or parchment paper, spread about 2 tbsp of cheese at a time, to form a circle 3" in diameter. Repeat to form 6 circles.
4. Bake in the centre of the oven for 7 to 8 minutes or until golden brown. Remove immediately from the oven and leave to rest for 2 to 3 minutes before transferring the tiles to a wire rack. Handle gently.

*Choose a cheese such as Louis d'Or, Zacharie Cloutier, Chemin Hatley or Alfred Le Fermier. Photo credit: Mathieu Rivard