Ingredients

12 langoustines, whole

4 spears white asparagus

4 spears green asparagus

1 tbsp chives, chopped

For the sauce:

Shells and heads from the langoustines

50ml cooking olive oil

1 carrot

1 onion

½ head fennel

4 cloves garlic

3 tbsp tomato puree

200ml brandy

500ml double cream

500ml milk

4 sprigs tarragon, picked

1 Jalapeno chili

Method

To prepare the langoustines:

1. Cook for 30 seconds in heavily salted boiling water, then chill in ice. Remove the heads then crack the shells to remove the tail. Make a small incision along the back of the langoustine tail, remove the gut and discard. Store the prepared tails in the fridge until needed

To make the sauce:

1. Open the heads of the langoustines and remove the gills. Crush the heads and the shells from the tails
2. Cook the shells in the olive oil over a low heat to release the oils. Do not fry or get the pan too hot
3. Dice the carrot, onion and fennel and peel the garlic cloves. Add the veg and cook until the veg starts to soften
4. Once the veg softens, add the tomato puree and cook out for 2 mins
5. In a separate pan, bring the brandy to the boil and burn off the alcohol. Add the brandy to the shells and veg, along with the cream and milk. Bring to the boil then gently simmer for 45 mins. Remove from the heat, add the tarragon and chili then allow to infuse for another 45 mins before passing
6. Season to taste with salt, pepper and reserve until needed

To finish the dish:

1. Peel the stalks of the asparagus and cut off the tips. Split the tips in half and thinly slice the stalks
2. Gently poach the asparagus tips in the sauce. Add the langoustine tails and poach for approx 1 min, then add the sliced stalks. Finish with the chopped chives and serve