June 20, 2018
This is a light appetizer, in which the delicacy of the asparagus meets the minerality of nettles and clams, supported by the green apple butter. It is perfect for Spring.
1Drain the clams in salt water for at least 3 hours. Take a saucepan, heat some olive oil and brown the garlic. Now, add the clams and keep a lively flame. Blend with white wine and season with black pepper. Continue cooking for another 2-3 minutes.
2In the meanwhile, wash the asparagus and divide them into two parts. Boil the stems for 10-15 minutes. So, boil the potatoes too. Whisk the two ingredients and then filter the mixture with a strainer. Add two tablespoons of olive oil and heat over a low flame for no more than 10 minutes. Take a pan and scald the asparagus tips.
3Dry the apple peels and the nettles for about 3-4 hours at 50°C. So, using a coffee mill, pulverized both (distinctly).
4Finally, add the green apple powder to the melted butter. So, pour it over the clams.
5Serve hot with some nettle powder.
This is one of the last recipes I have created. When you cook the asparagus, make sure the flame is low.