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.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read