INGREDIENTS FOR 4 PERSONS
- 1 bunch of green asparagus
- 1 bunch of white asparagus
- 2 large handfuls of shells
- 1L liquid cream
- Pasta of your choice
- 1 bunch wild garlic
- 50g pine nuts
- 1 bunch of thyme
- 1 shallot and 1 clove of garlic
- Olive oil Salt and pepper
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!
FIND THE RECIPE IN VIDEO
Link to Instagram video here.
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