Wednesday, 30 July 2014

Asparagus spears with shell fish

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

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

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