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.