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38 | living nikki legon’s cuisine Asparagus risotto

Green asparagus and eggs

Squid stuffed with tangy prawns

cuisine NikkiLegon’s

Nikki suggests some delicious recipes featuring seafood and in-season asparagus to help us celebrate Living’s tenth anniversary in style...

Mussels with a Pineau sauce

Green Asparagus and Eggs

serves 2

serves 2

1kg mussels 100ml Pineau des Charentes 1 banana shallot, minced 1 clove of garlic, minced 2 tbsp finely chopped parsley

Two bundles of thin green asparagus 2 large eggs 4 slices of serrano or Bayonne ham (optional, omit for vegetarian)

Method Clean the mussels. Add the minced shallot and garlic to a large saucepan, cook for 2 minutes over a low heat. Add the Pineau. Turn up the heat and add all of the mussels. Cover and cook for around 4 minutes until the mussels have all opened. Add the chopped parsley and serve in hot bowls with plenty of bread to mop up all of the juices.

www.livingmagazine.fr

Method Snap the woody ends off the asparagus. Cook in a shallow pan of boiling water until tender, about 4 minutes depending on the thickness, they should still have some bite. In a saucepan, bring some water to the boil, add the eggs and cook about 4 minutes depending on size. Wrap the ham around the bundles of asparagus, place onto the warmed

Profile for Living Magazine

Living Magazine April/May 18  

We're celebrating, Living is 10! So we have packed this edition full of wonderful features and great days out celebrating the south west of...

Living Magazine April/May 18  

We're celebrating, Living is 10! So we have packed this edition full of wonderful features and great days out celebrating the south west of...