Rice, Asparagus And Seafood Salad

Preparation:

Preparation: Boil the rice in plenty of salted water and when al dente, drain it and let it cool. Steam the asparagus tips (you will keep the stems to make a risotto or an omelette) for about 10 minutes and keep them aside. In a large frying pan, brown the garlic in three tablespoons of oil which you will remove when golden. Then add the molluscs and crustaceans and cook them covered for a few minutes until the shellfish has opened. Remove from the heat, remove the shells from the molluscs, shell the crustaceans and let them cool in their cooking juice which you will have filtered. Blanch the tomatoes for a moment, peel them and blend them by adding the salt, pepper, ricotta and the juice of half a lemon. Mix the seafood and asparagus with the rice, dress with a lemon vinaigrette. Serve the rice with the tomato and ricotta sauce on the side.