Asperges blanches des Landes, bulots et sauce Worcestershire

Asperges blanches des Landes, bulots sauce Worcestershire

Taste of Paris

Taste of Paris

Last week I went to the festival Taste of Paris. I was able to attend with my friend Alice, an Electrolux culinary workshop with Pascal Aussignacchef of the Duck’n Roll restaurant in London.

Pascal Aussignac et son ancien élève Pierre Sang

Pascal Aussignac and his former student Pierre Sang

I did not know this Gascon chef, expatriated in London for many years. Pascal Aussignac is of Toulouse origin. He was trained in France by Gérard Vié, Alain Dutournier, Jacques Le Divellec, Jacques Gagna and Guy Savoy, among others. In 1998, he joined forces with Vincent Labeyrie to found the Club Gascon (, a first Michelin star, in London. Today, he is the head of several restaurants.

He proposed us to make a recipe forasparagus white asparagus from the Landes whelksWorcestershire sauce or finally the story of his life, the South West and England in the plate.

I know, like that, on paper the recipe seems a bit weird and yet I can tell you that it was delicious.

Asperges blanches des Landes, bulots sauce Worcestershire

White asparagus from the Landes, whelks with Worcestershire sauce

You need for 2 persons :

2 hours before starting the reciperecipe, drain the whelks by covering them with very salty water. Change the water regularly and rinse them before use.

Peel the white asparagus. Remove about 1 cm from the side opposite the tip (at an angle it’s nicer). Remove the skin and peelings and put them in a saucepan. Add 250 ml of water and cook over fairly high heat for about 12 minutes.

When it is cooked, put in the bowl of the blender the peelings and the cooking liquid, 2 tablespoons of oil, 1 pinch of salt, 1 pinch of sugar and the verbena leaves and mix to make the sauce. Strain through a fine mesh strainer if necessary.

Réalisation de la sauce pour les asperges

Making the sauce for the asparagus

Meanwhile, place the whelks in a saucepan. Cover them with Worcestershire sauce, add about 100 ml of water and cook for 15 to 20 minutes, depending on their size.

Bulots dans sauce Worcestershire

Whelks in Worcestershire sauce

Once the whelks are cooked, shell them and cut them into strips.

Préparation des bulots

Preparation of whelks

In the meantime, put the asparagus in a frying pan, add 1 tablespoon of olive oil, 1 pinch of salt and 1 pinch of sugar. Wet the pan halfway with water and cook for about 15 minutes over high heat. There should be no water left in the pan and the asparagus should be lightly browned.

Asperges dans la poêle

Asparagus in the pan

Normally everything is cooked at the same time!

All that’s left to do is to dress it up: Put 2 asparagus spears on a plate, add some slices of whelk, drizzle with the asparagus sauce and a few drops of Worcestershire reduction sauce and finish by adding a few arugula leaves. Succulent and very original.

Asperges et bulots façon Pascal Aussignac

Asparagus and whelks Pascal Aussignac style


Thank you to the Electrolux and Ogilvy teams for these 2 beautiful days!

Enjoy !

It’s a great place to be

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