Chard filled with spidercrab and garnished with clams and asparagus

For the chard stalks:

• Remove the leaves from the chard.
• Wash the stalks and remove the threads with the help of a sharp knife.
• Cook them in the English style, taking care that they do not float to avoid browning.
• Cool, drain and cut into regular rectangles (4 pieces per portion).
• Set aside.

For the filling:

• Prepare the spider-crab donostiarra style.
• Place a little filling between two sticks of chard, batter and fry. Set aside.

For the asparagus:

• Clean and peel the white asparagus (especially the stem which is more fibrous).
• Cook in the English style with salt, sugar and olive oil, removing from the heat just before they are done.
• Leave to cool in the cooking water.

For the green sauce:

• Make a green sauce.

For the clams:

• Rinse the clams in a container with plenty of water and salt.
• Wash and set aside.

SET UP

• Open the clams in the green sauce.
• Add the asparagus, the stuffed pencas and boil.
• Add salt if necessary.
• Plate up and decorate with chopped parsley and parsley sauce.