A fricassée of snails with wild garlic and green asparagus cream. A recipe inspired by a photo of a dish. He offers a pea cream; I opted for a green asparagus cream also flavored with wild garlic. A warm and refined starter that was very well received.
Green asparagus cream: Cut off the ends of the asparagus, which are tough. Steam the asparagus, being careful to monitor the cooking closely. They should be just tender. Set aside 6 asparagus tips and chop the rest into pieces. Sauté the chopped shallot in a little olive oil. Add the chopped asparagus and 1 teaspoon of wild garlic in olive oil. Mix well. Place the asparagus in a blender. Then add a little cooking broth. Blend while incorporating the cream and a piece of butter to achieve a very smooth consistency. Then check the seasoning. Set aside.
Snail Fricassée: Rinse the snails and drain them. In a skillet, sauté the snails over high heat with olive oil and wild garlic in olive oil. Season with salt and pepper.
To finish. Plating: Serve the hot asparagus cream in a deep plate, add some sautéed snails. Top with asparagus tips, croutons, and wild garlic flowers. Enjoy a true gourmet journey in the garden.
0 servings
4
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EN