Grilled asparagus, cockles and smoked carrot
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.
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