500g of white asparagus of Gava
7g of salt per 1 of water
2g of sugar per 1 of water
Clean the white asparagus, peel the fibrous part and put them in a pot with water, salt and sugar
Let boil 10 minutes and let cold
Separate the asparagus from the water and reserve both.
Grind the asparagus boil with 250gr of reserve water and churn it until get a soft cream
Using a cylindrical mold, presenting the cream of asparagus topped with pickled mussels. We suggest you join espinalé sauce and potato chips.
Purchase: Frinsa marinated mussels