Temia

Method: Salad Blanch the white asparagus and cut to desired shapes. Slice the green asparagus on the mandolin. Reserve everything until plating. Lightly salt the yoghurt and drain in a piece of kitchen paper. Spinach soup Blanch with the water from the asparagus and let everything cool. Blend and sieve the soup and reserve cold. Marinate, season and then dress the ingredients of the salad. Plate the asparagus as a little pond. Decorate witt the rest of the ingredients as desired. Pour the soup in the middle. Brown butter crumble Melt butter and add milk powder. Cook until brown. Strain through a china head and let cool.