A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.

Recipe Tags:

Preparation Time: 20 minutes

Servings: 2


1 lbOntario Asparagus, trimmed  500 g
2 cupscooked cubed Ontario Potatoes  500 mL
1 cupsliced Ontario Mushrooms  250 mL
1 can 6 ozwater-packed chunk tuna, drained  170 g
2 hard-cooked Ontario Eggs, peeled and cut into wedges2
Ontario Greenhouse Tomato, cut into wedges1
oil cured olives 


1/3 cupextra-virgin olive oil  75 mL 
2 tbspeach white wine vinegar and water  25 mL 
clove garlic, minced  1
2 tspeach dried tarragon and Dijon mustard  10 mL 
1 tspdrained capers  5 mL 
1/4 tspSalt  1 mL 
1/8 tsppepper0.5 mL 


Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.

In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.

Nutritional information

1 Serving:

  • Protein: 38 grams
  • Fat: 25 grams
  • Carbohydrate: 47 grams
  • Calories: 556
  • Fibre: 6 grams
  • Sodium: 500 mg

Original source:  Asparagus Salad Niçoise | Foodland Ontario, 2012-2022.