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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