Food & Drinks

Recipe: asparagus spaghetti | Culinary

Starter or entremets for 4 persons.

Required

12 pieces of Limburg asparagus AAA

salt

500 grams of cockles

sunflower oil

garlic

sourdough Bread

Preparation

Spaghetti

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

Coulis

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.

Clams

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.

Dressing

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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