Total time 30 min
- Olive oil
Wash the asparagus in plenty of water and discard the toughest bits.
Before you start, soak the clams in salted water for two hours to get rid of the impurities and grit they may contain.
Sauté the clams and wild asparagus in a pan with olive oil and a bit of garlic.
Season and add a few drops of sherry vinegar.