Mark Hix recipe: Asparagus with shellfish

Serves 4

Keep it simple: Asparagus with shellfish (Jason Lowe)

You can use whatever shellfish you can get your hands on for this.

16 medium asparagus spears with the woody ends removed
16-20 medium prawns, cooked and peeled
200-250g freshly-cooked cockles or clams, removed from the shell
200-250g freshly-cooked mussels, removed from the shell
4-5tbsp olive or rapeseed oil
The juice of 1 lemon
½tbsp chopped fennel or dill
Salt and freshly-ground black pepper

Cook the asparagus in boiling salted water for 4-5 minutes, then drain.

Mix the shellfish with the oil, lemon and dill or fennel, then season to taste.

Arrange the asparagus on serving plates and top with the shellfish.