Sautรฉ the snails in a small pan with one teaspoon of butter and the finely diced shallots for a few minutes. Add the crushed garlic and gently heat through. Season, taste and season again if necessary.
In a separate frying pan, fry your asparagus very slowly in olive oil and one teaspoon of butter for four minutes. Season and taste.
Meanwhile, in a small saucepan, reduce the beef stock and add one teaspoon of butter.
To serve, dress your asparagus on a plate with the snails on top. Finally pour over the beef stock and season with fresh chervil or parsley. Enjoy with a glass of red wine.
Ingredients
2 bunches of Albaragus
24 snails
1 onion, finely chopped
1 bay leaf
1 sprig of thyme
1 garlic clove, crushed
3 tsp. butter
20cl beef stock
Olive oil
Salt and pepper, to season
Fresh chervil or parsley, to garnish
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