Dolce

Large white asparagus Rapeseed oil - young spinach flan - herbal emulsion

12 pieces of asparagus

4 tbsp olive oil

For the sauce:

2 shallots

1 clove of garlic

2 stems of leek

400 ml cooking liquid from the asparagus

200 ml of soy cream

Leftover asparagus

1 tbsp mustard

8 tbsp rapeseed oil

Option 1;

Peel the asparagus, remove the back pieces (keep them aside for the sauce), place in an appropriate cooking pot.

Just cover with water and add salt, put a lid / plate on top of the asparagus to keep it nice.

Bring to a boil and immediately remove from the heat source. Let the asparagus cool in the cooking liquid.

Option 2;

Place the asparagus in a vacuum bag and vacuum with enough rapeseed oil, salt and pepper. Place in a warm water bath: 30 minutes at 75 °.

For the sauce

Cut the shallot, garlic, leek and asparagus residues into large pieces. Fry it in olive oil.

Moisten with the cooking liquid (or gravy from the vacuum bag), the soy cream and bring to a boil. Let "wrinkle" gently for 20 minutes.

Mix until nice cream and pass through a sieve. Season with salt and pepper.

Add mustard and canola oil and mix to a foamy sauce.

Cream of green herbs

8 tbsp chopped green herbs

5 tbsp cooking liquid from chickpeas (or soy cream)

2 tbsp white wine vinegar

Juice and zest from 1 lime

300 ml of sunflower oil

Pepper and salt to taste

Mix the herbs with the cooking liquid, apple cider vinegar, lime juice, pepper and salt to a homogeneous mass.

Add sunflower oil in a beam until a smooth cream is formed.

Flan of young spinach

350 gr silk tofu

30 gr kuzu (or corn starch)

75 gr spinach (and other spices to taste)

3 g agar

Pepper and salt

Preheat the oven to 150 °.

Mix the silk tofu with the kuzu, the spinach and the agar.

This is easily done with the help of a blender.

Season with salt and pepper. pour the batter into a greased baking dish.

Bake off - 35 minutes. Allow to cool before cutting.

Potato muslin with a young look

8 large potatoes

1 teaspoon of turmeric

Pinch of salt

Rapeseed oil

1 clove of pressed garlic

oat milk

Black pepper

Peel the potatoes and cook them in plenty of salted water with turmeric.

Mash the potatoes and add canola oil, oat milk, garlic, pepper and salt to taste.

Buckwheat crunch

100 gr buckwheat

4 tbsp olive oil

Pinch of curry & salt

Let buckwheat soak for an hour and rinse with cold sieve under cold running water.

Pat dry with a kitchen towel and fry the grains in olive oil until they turn a nice golden brown.

Season with salt, pepper and a pinch of curry