Pasta with white, green and cockle asparagus.

STEPS

PESTO

• Peel the garlic clove and cut it in 4 with your Ultimate Chef's Knife
• In a blender, mix the wild garlic, the pine nuts, and your peeled garlic clove
• Add olive oil (be generous)
• Mix until the mixture is very liquid and forms your pesto sauce

COOKING COCKLES

• Throw the cockles in a very hot pan with thyme, garlic, and your chopped shallot
• Quickly cover and simmer for 5 minutes
• As soon as the cockles are just open, turn off the heat and remove them from the pan

THE SAUCE

• Cut the white asparagus sticks, then cut them into slices
• Peel the asparagus
• Trim the green asparagus to avoid peeling them
• Then cut the antlers of the green asparagus
• Put everything in a pot (wood AND peelings) and cover with liquid cream halfway up
• Cook over low heat with two tablespoons of the pesto and adding the cooking juices from the cockles
• After cooking for about 10 minutes, strain the sauce to keep only the liquid part

PASTA AND DRESSAGE

• Cook your pasta, then mix it in a sauté pan with the strained sauce
• Arrange the wild garlic pesto at the bottom of the plate
• Serve the pasta on top with the rest of the wild garlic, finely chopped with your atma chef's knife,
• Cut in 2 with your paring knife the green and white asparagus that have cooked in the sauce
• Add the pieces of asparagus and the cockles to the plate and enjoy!