Grilled asparagus, cockles and smoked carrot

Cédric Bruneau | 4/18/23

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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