- 1 tin of fresh razor clams.
- 4 large green asparagus.
- Citricus dressing (1 dl water, 50 gr sugar, 20 gr lemon juice, 20 gr lime juice,
15 gr mandarin orange juice, soy sauce, wasabi)
Preparation of the recipe:
Set aside several large, whole razor clams.
Using a mandolin slicer, finely cut the asparagus lengthwise, blanch in boiling water, and cool imme- diately with ice water. Set aside.
Mix the liquids together and dress with the soy sauce and wasabi to taste. Add a pinch of salt and pepper and chill.
Finishing touches and presentation:
Cover the base of the bowls with the citrus dressing, add a handful of asparagus and a razor clam. Finish the dish with a mint leaf.