White asparagus with lemon gel, tarragon oil and vinaigrette

Saucepan (approx. 16 cm ø)

150 ml lemon juice

50 ml water

1 tbsp sugar

4 g agar-agar

100 ml sunflower oil

50 ml mild olive oil

50 g tarragon

leaves only

20 g parsley

leaves only

1 kg white asparagus

peeled

50 g plant-based alternative to butter

1 tsp sugar

1 tsp salt

1 tsp Dijon mustard

3 tbsp white wine vinegar

3 tbsp olive oil

3 tbsp rapeseed oil

2 tbsp vegetable bouillon

1 shallot

finely chopped

1 pinch of sugar

a little salt

a little pepper

edible flowers

for decorating

Place the lemon juice, water, sugar, and agar-agar in a pan and whisk thoroughly. Bring to the boil over medium to high heat (level 7-8), stirring continuously. Reduce the heat (level 5), and simmer for approximately 3 minutes. Remove the pan from the hob. Pour the liquid through a fine sieve into a shallow container and refrigerate for at least 2 hours until fully set. Place the lemon gel into a tall container, blend until smooth using a hand blender. Transfer to a piping bag and refrigerate until ready to serve.

Warm sunflower oil and olive oil in a pan over medium heat (level 6) to approximately 55 °C. Place the warm oil into a blender along with the tarragon and parsley. Blend on high speed for approximately 8 minutes. Line a kitchen sieve with a muslin cloth, carefully strain the tarragon oil, squeezing the cloth well to extract all the oil. Pour the oil into a light-protected bottle, allow it to cool, and store in the refrigerator.

Place asparagus, butter alternative, sugar, and salt in a vacuum bag. Arrange the asparagus in a single, flat layer and vacuum seal. Place the bag on a perforated stainless steel tray and insert into the cooking space. Cook with Vacuisine at 85 °C for approximately 20 minutes.

Vacuisine 85 °C for 20 Mins

Place the mustard and all ingredients up to and including the sugar into a tall container and mix well. Season with salt and pepper. Arrange the asparagus on plates while still lukewarm. Pipe or spoon small amounts of lemon gel over the asperagus. Spoon the vinaigrette over and around the dish, then drizzle with the tarragon oil. Finish by arranging edible flowers on the asparagus before serving.