Green asparagus with dulse-black wheat butter, cockles, sea salt condiment
Discover green asparagus and its black dulse-wheat butter, accompanied by cockles and a marine-malt condiment, by Mathieu Menguy at Nous Restaurant.
Serves 6
Preparation time: 45 min
Cooking time: 50 min
Rest : 1 h
- 12 green asparagus from Pointe de la Torche
- 30 large cockles
Black dulse-wheat butter
- 60 g semi-salted farm butter
- 20 g roasted buckwheat seeds (kasha seeds)
- 10 g fresh dulse
Sea salt condiment
- 1 Roscoff onion
- Asparagus stems
- 20 g fresh dulse
- 6 tsp. farmhouse cider vinegar
- 100 g rapadura sugar (dehydrated concentrated cane juice)
- 2 pinches of 4-spice
Ribot milk foam
- 200 g ribot milk
- 100 g whipping cream
- Timut salt and pepper
1 - Soak the cockles for 1 hour in salted water, changing the water several times.
2 - Peel the green asparagus and keep the stems for the marin-malin condiment.
3 - Make the dulse-blé noir butter: add the roasted buckwheat and finely chopped dulse to the beurre pommade. Refrigerate.
4 - Make the marin-malt condiment: melt the rapadura sugar without excessive coloring, stop cooking with the cider vinegar, reduce by half, then add the chopped Roscoff onion, finely chopped green asparagus tips, dulse and 4-spice. Simmer gently, then blend. Set aside.
5 - Make the ribot milk foam: mix the ribot milk and cream, add the salt and Timut pepper, and allow to cool (take care not to boil).
6 - Prepare the cockles: plunge the cockles into boiling salted water, at a rate of 30 g of salt per liter of water. As soon as the shells open, remove them immediately to avoid overcooking.
7 - Cook the asparagus in a frying pan with the black dulse-wheat butter over a low heat. The butter should remain foamy. Check with the tip of a knife: the asparagus should remain slightly crunchy. Drain.
8 - Arrange the asparagus, cockles and a hint of the marin-malt condiment ina harmonious arrangement, using a hand blender to emulsify the ribot milk and add the sauce. Add herbs and buckwheat tuiles as desired.
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