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Appetizer for the Epiphany menu: Asparagus soup with cockles brochette
Today's recipe is dedicated to those who are refining the last details of their Epiphany menu. Last week, we announced the winners of the Elbullirdeagus blog contest and suggested one of them as a festive canape for New Year's Eve. Today, we close the Christmas season (outside our contest) with the second one, the perfect starter to a delicious Epiphany meal: Arantxa’s asparagus soup with cockles brochette.
Ingredients
Instructions
- Crush the asparagus with the water of the cockles, the mayonnaise, salt and pepper to taste, and a dash of oil. Place in glasses and sprinkle some chive on top.
- Form some brochettes with the cockles and place them on top of the glasses.
Easy and surprising!
* Recipe presented by Arantxa Casillas at the “Cocina con Conservas de Pescado 2018” contest on the elbullirdeagus.com website and the elbullirdeagus.com Facebook cooking group sponsored by Conservas Serrats.
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Cockles from the Rías Gallegas, 115 g can
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