Ingredients:
- 1 can of natural razor clams Paco Lafuente
- 4 fat asparagus.
- Citrus broth (1 dl of water, 50 g of sugar, 20 g of lemon juice, 20 g of lime juice, 15 g of mandarin juice, soy sauce and wasabi)
Preparation:
Reserve some very whole razor clams
Using a mandolin, we slice some asparagus lengthwise, blanch them in boiling water, and immediately cool them in ice water. Set aside.
For the citrus broth, we mix the liquids and season with soy sauce and wasabi to taste, season with salt and pepper, and refrigerate.
Plating:
We put them in bowls, covering the bottom with the citrus soup, on top of this we put a bunch of asparagus and a razor clam, we finish the dish with a balsamic mint leaf
