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Pasta with white, green and cockle asparagus.

Today with the Ultimate Chef's Knife we ​​invite you to cook a beautiful recipe entirely in season: pasta with green, white and cockle asparagus. All imagined by our friend Chef Olivier Le Corre.

If you love to chisel, mince, and use the sharp edge of your kitchen knives, this recipe is for you.
His little tips: trim the green asparagus with your paring knife instead of peeling them, you will waste less material!

So, who is going to make this recipe?

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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