An amazing recipe with green asparagus from Provence, fine shellfish, yuzu and watercress. Thanks to the starred chef of  La Grande Cascade, Frédéric Robert who unveiled a recipe on the restaurant’s market menu.

Ingredients for 2 people:

• Green asparagus 6 pieces
• Hulls 500g
• Knives 500g
• Mussels 250g
• Butter 100g
• Poutargue 
• Peeled shallots: 1 piece
• Lemon thyme: 3 branches 
• Garlic 3 cloves
• Lime 1 piece
• Olive oil 2dl 
• Yuzu or lime juice 1dl
•   Watercress 1/4 bunch 
• Chives 1/4 bunch 

Click below to watch the recipe :