Abundant Umami of Clam provides a back bone to the spring flavor of Asparagus. A simple and light. $9
The recipe as follows;
3 sticks of Asparagus
120g Clam (with shells)
1/2 clove Garlic
250 cc Chicken broth
1T White wine
Salt and pepper
1. Chop Asparagus, Onions and Carrots in a half inch pieces. Chop Garlic fine.
2. Cook Clam with White wine in high heat. Take out clam as soon as shell opens.
3. Prepare as you make mirepoix with garlic, onion, carrots and Asparagus, cook in this order.
4. Add chicken broth and the broth from 2. Salt and pepper to taste.