Verano sabroso: gazpacho de espárragos blancos con berberechos

Tasty summer: white asparagus gazpacho with cockles

Amercook collaborates with Canal Cocina to show you the best recipes where you can use our kitchen utensils. In episode 2 of the television program Sabroso Verano , Elena Aymerich prepares the recipe for white asparagus gazpacho with cockles . Don't miss it, Monday to Friday at 10:30 p.m.!


  • 500 g canned white asparagus
  • 375 ml evaporated milk
  • ½ kg fresh cockles
  • 100 ml white wine
  • salt, white pepper
  • chopped chives


Place the cockles in a saucepan, increase the heat and  water them with white wine. As soon as it evaporates, cover with the lid and let them open. Strain the broth through a cheesecloth and reserve the cockles.

Cut the asparagus into pieces. Pour them into a blender with the reserved broth and the cockle broth and the evaporated milk. Blend until completely liquefied and pass through a food mill if necessary. Season with salt and pepper.

Serve the gazpacho with the reserved cockles and sprinkle with chopped chives. 

You can see the full program here.

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