Fred Berkmiller recipe: Barra Snails, Albaragus with Jus de Boeuf

Fred Berkmiller offers a great recipe showcasing the wonderful flavour of James Mackie's West of Scotland grown asparagus (albaragus)

Published: May 6, 2015
Categories: ,
  1. Sauté the snails in a small pan with one teaspoon of butter and the finely diced shallots for a few minutes. Add the crushed garlic and gently heat through. Season, taste and season again if necessary.
  2. In a separate frying pan, fry your asparagus very slowly in olive oil and one teaspoon of butter for four minutes. Season and taste.
  3. Meanwhile, in a small saucepan, reduce the beef stock and add one teaspoon of butter.
  4. To serve, dress your asparagus on a plate with the snails on top. Finally pour over the beef stock and season with fresh chervil or parsley. Enjoy with a glass of red wine.


  • 2 bunches of Albaragus
  • 24 snails
  • 1 onion, finely chopped
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 garlic clove, crushed
  • 3 tsp. butter
  • 20cl beef stock
  • Olive oil
  • Salt and pepper, to season
  • Fresh chervil or parsley, to garnish
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