Tasty summer: white asparagus gazpacho with cockles

Amercook collaborates with Canal Cocina to show you the best recipes where to use our kitchen utensils. In chapter 2 of the television show Tasty Summer, Elena Aymerich prepares the recipe for white asparagus gazpacho with cockles. Don't miss it, from Monday to Friday at 22.30pm!

INGREDIENTS

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

DEVELOPMENT

Place the cockles in a saucepan, turn up the heat and  water them with the 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 evaporated milk. Blend until completely blended and pass through the masher 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.