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Cockle vinaigrette with asparagus

Matt Tebbutt from Market Kitchen
Steamed cockles with a light herby dressing top Matt Tebbutt's asparagus spears

Cockle vinaigrette with asparagus

Method

1. For the cockles: Heat a large pan. Add the cockles and wine and bring to a simmer. Cover with a lid and give it a good shake then leave the cockles to steam until the shells open.

2. Remove from the heat and leave cool slightly. Discard any shells that haven't opened.

3. Remove the meat from the shells and put in a large bowl. Add the chopped shallot, garlic, chervil and lemon juice. Drizzle over the olive oil and toss to combine.

4. Serve the asparagus with the cockles vinaigrette spooned over the top.

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Serves: 2

Prep: 5 min
Cook: 5 min

Ingredients
300g fresh cockles, in their shells, cleaned
100ml White wine
1 shallot, finely chopped
1 garlic clove, finely chopped
1 small handful chervil, chopped
1 lemon, juice and zest
extra virgin olive oil
12 spears Asparagus, steamed