Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Grilled asparagus, cockles and smoked carrot

Grilled asparagus, cockles and smoked carrot

Cédric Bruneau | 4/18/23
Disable your adblocker

This easy recipe transforms your plate into a colorful garden with sea scents. How do you do it? With a dish of grilled asparagus, topped with smoked cockles and carrots from chef Cédric Bruneau of restaurant Fezi.

Serves 8

Preparation time: 40 min

Cooking time: 1 h 30

 

  • 16 large green asparagus spears
  • 12.5 cl milk
  • 12.5 cl single cream
  • 2 g agar-agar
  • 4 carrots
  • 1 small pink onion
  • 500 g cockles
  • Cider vinegar
  • Smoked oil
  • Butter
  • Nasturtium flowers and leaves
  • Salt

 

1 - Prepare the asparagus: remove the husks from the asparagus and reserve the trimmings (asparagus tails and husks). Cook the trimmings in the milk and cream for 20 min. Add the agar-agar, boil for 2 min, then leave to cool. Blend, adjust seasoning and strain.

2 - Prepare the smoked carrot pur&e acute;e: peel and sweat the carrots and onion in butter. Add just enough water and cook for 1 hour. Blend very finely with the smoked oil and cider vinegar, and adjust the seasoning.

3 - Boil the cockles for 7 seconds and remove the shells. Grill or barbecue the asparagus.

4 - Arrange the smokedcarrot pur&e acute;e, then the asparagus, cockles and flowers. Add the asparagus condiment in generous dots. Decorate with nasturtium flowers and leaves.

Disable your adblocker

These recipes might interest you

Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners