Tagliatelle of asparagus with langoustines and asparagus bouillon

Ingredients

(serves four)

1oz langoustines
1oz olive oil
4oz oystermushrooms
8 spears of asparagus
4oz butter
2oz cream
1oz chicken bouillon

For the langoustines

Remove the head and middle tail of the langoustines. Blanche them in boiling water for two seconds. Remove and allow them to cool. Remove the shells.

For the asparagus

Remove the tips from all the asparagus; blanche and refresh the tips. Peel the remainder of the asparagus and then cut into strips (tagliatelle-size) using a mandolin. Keep all the peelings and trimmings.

For the asparagus bouillon

Chop all the peelings and trimmings to a small size. Place these in a pan with a little salt and the chicken bouillon. Cover this mixture with water. Bring to the boil and cook for 4-5 minutes. Purée and pass through a fine chinois. Add the cream and 2oz of butter.

To finish the dish heat the bouillon cook the tagliatelle of asparagus in boiling water adding the tips for 30 seconds. Sauté langoustines in olive oil and butter. Sauté the oyster mushrooms.

Place mushrooms in a soup bowl. Place the langoustines on top. Arrange the tagliatelle and tips on top of this. Using the hand blender in the bouillon create a froth and spoon over.