Asparagus to Domaine of Roques Hautes, Praires de la Baie du Mont Saint Michel

Asparagus to Domaine of Roques Hautes, Praires de la Baie du Mont Saint Michel

Ingredients (for 10 people):

Asparaguses :

• 30 green asparaguses or 10 very big asparaguses
• 1 soup spoon of olive oil of the Leases
• 1 soup spoon of salt and pepper
• 1 soup spoon of water

The cream of asparagus soup :

• 300 gr of fineries of asparaguses
• 200 gr of water
• 50 gr of slightly salted butter
• 50 gr of cream
• 50 gr of cleared spinach
• 3 gr of seeds of green anise
• 1 soup spoon of salt
• 5 cl of pastis Henri Bardouin

Clams :

• 30 clams
• 50 gr olive oil of Baux

The oil of fennel:

• 100 gr of oil of grape seed
• 50 gr of sling of fennel
• 25 gr of cleared spinach 

Preparation :

Asparaguses :

Peel and crown asparaguses.
Steam them 3 minutes then season them of a dash of olive oil of flower of salt and pepper of Sarawack.
Have on plates.

The cream of asparagus soup :

Clear the fineries of asparaguses for which or soft.
Place all the ingredients in one pans and bring to a boil.
Mix deeply then cross in the Chinese stamen.
Verify the texture then season of salt.

Clams :

Wash and déssabler clams several times to eliminate the sand.
Steam them 2 minutes only.
Open them immediately then book them in their juice with a dash of olive oil.

The oil of fennel :

Mix all the ingredients deeply by paying attention not to warm the set.
Cross in the Chinese stamen and reserve for the cool. 

The training :

Raise in soup plates by placing clams then asparaguses on the softness, decorate with sheets of spinach and the peelings of fennel, pay a dash of oil of fennel on every plate.

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