You can use whatever shellfish you can get your hands on for this.
16 medium asparagus spears with the woody ends removed
16-20 medium prawns, cooked and peeled
200-250g freshly-cooked cockles or clams, removed from the shell
200-250g freshly-cooked mussels, removed from the shell
4-5tbsp olive or rapeseed oil
The juice of 1 lemon
½ tbsp chopped fennel or dill
Salt and freshly-ground black pepper
Serves four
Serves four
Cook the asparagus in boiling salted water for 4-5 minutes, then drain.
Mix the shellfish with the oil, lemon and dill or fennel, then season to taste.
Arrange the asparagus on serving plates and top with the shellfish.
Recipe by Mark Hix from here.
All the best
Jan
No comments:
Post a Comment