Recipes

2 pounds asparagus, washed and trimmed

1 cup large seasoned croutons

2 tins Ekone Smoked Mussels, sliced in half

½ cup rough chopped parsley

¼ cup aged sherry vinegar

½ cup olive oil

Few turns of the black pepper mill

Zest of one medium lemon

Juice of one medium lemon

1 big pinch fennel pollen (about ½ teaspoon)

1 big pinch of salt

1 big pinch of your favorite dried chili pepper (I like aleppo)

1 head of spring garlic, thinly sliced

Heat grill. While heating, season asparagus with olive oil, salt and pepper. Make sure that the grill is hot and ready to char quickly, careful not to overcook. Cut in half when slightly cool.

In a bowl, add oil, vinegar, lemon juice, lemon zest, fennel pollen, pepper, salt and spring garlic and mix, add sliced mussels, then add grilled asparagus, croutons and chopped parsley.

Toss and spoon onto a plate. Enjoy. Serves two generously, or as a side dish for four.