1 Rinse the cockles thoroughly under a running cold water tap for at least 30 minutes. Remove the woody stem from the bottom of the asparagus, approximately one inch.
2 Using a small vegetable knife, take the points off the asparagus, but be careful to leave the tip intact.
3 Heat a little vegetable oil in a pan over a medium heat. Add the cockles and chopped shallot and cook for 20 seconds. Steam the cockles for 2-3 minutes, or until they have opened. Strain the pan, reserving the liquid. Prepare the cockles by removing the gritty sacks from the meat and set aside.
4 Bring a large pan of water to the boil and season generously with salt. Cook the asparagus at a rolling boil for about 5 minutes until a knife easily pierces the thick part of the stem.
5 Meanwhile in another heavy-bottomed pan, reduce the chicken stock, white wine and the reserved cockle liquid by half. Whisk in the butter and the lemon zest and continue to reduce until you have a nice sauce consistency. Add the cockles along with their shells, shrimps and asparagus. Season to taste with salt, pepper and lemon juice.
6 Stir in the chives and serve.