Recipe: White asparagus in marine style

1- Scrape your asparagus well then put your peelings and seaweed in the bottom of your couscous steamer or your steamer filled with sea water or water with coarse sea salt.

2- In the upper tier arrange your asparagus, cover and wait about 18 minutes after boiling (insert a knife to check doneness).

3- While this is happening let's prepare our vinaigrette.
In a bowl pour 7 cl of cider vinegar, salt, pepper then add 1 or 2 stems of thinly sliced wild garlic then whisk in 11 cl of oil (camelina or rapeseed)

4- Then take out your asparagus and arrange still warm on your beautiful plates then coat them with your vinaigrette and in a moment your asparagus will "change soul".
*And as usual I wanted to thank the company France Haliotis located in the heart of the Aber Wrac'h in North Finistère for the quality of its seaweed production and its rare farming of abalones.
contact@francehaliotis.com