Crunchy asparagus cream and mollet eggs. Vegetable bouillon, ham essence and rye bun with salted butter

Method:

Raw white asparagus – Cut some strips of peeled (use a peeler) white asparagus. Season with salt, pepper, oil and sherry vinegar. Stir. Leave to marinade for 2 hours, then roll up into cylinders. 

Green asparagus – Cut 5-centimetre long asparagus tips. Cook in salted water until crunchy. Then cool in iced water. Set aside. Cut part of the stalks in brunoise. Do the same for the white asparagus stalks. Season with salt, pepper, oil and lemon. Stir and marinade for 2 hours. 

Mollet eggs – Cook the eggs for 5 minutes until the water boils. Immediately cool. Place them in a cool place for an hour. Carefully remove the yolks without breaking them. 

Ham flan – Cut the ham into pieces, sauté in butter on a low flame. Soak in milk and cream. Bring to the boil, dice and leave to infuse for an hour. Sieve, then add 4 yolks and 2 eggs. Bake at 80ºC. Set aside in a cold place, then cut into cubes. 

Vegetable bouillon – Put all the asparagus peelings through the centrifuge. Bring to the boil, season and, then, strain through paper. Set aside. 

Presentation – Present the asparagus with the flan cubes around them and the egg yolk in the middle. Serve the hot jus separately. 

Pairing of dishes and wines – How about a Johannesburg 2011 Stéphane Rémondeulaz to go with the asparagus? A charming singularity with its bitter almond finish, characteristic of the star variety from Chamoson.