Starter or entremets for 4 persons.
12 pieces of Limburg asparagus AAA
500 grams of cockles
Peel the asparagus, cut the cups off to 3 cm, cut spaghetti using the mandolin. Cook the spaghetti sous vide at 90 degrees for 20 minutes.
Use 800 grams of asparagus, 100 grams of water, 100 grams of sunflower oil and 8 grams of salt
Cook all trimmings, including the heads of the asparagus, sous vide at 90 degrees for 20 minutes.
Use 800 grams of asparagus, 100 grams of water, 100 grams of sunflower oil, 8 grams of salt. Crush the asparagus pieces by machine, bind them slightly and pass them through a fine sieve.
Wash the cockles. Briefly fry them in a pan with a lid until just cooked with two tablespoons of sunflower oil and a clove of garlic.
Mix the spaghetti with the coulis and heat. Dress the asparagus spaghetti. Place the cockles on top and garnish with fennel leaves (or other herbs). Serve with crispy sourdough bread.
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