It's Asparagus Season!

Clean and wash the strawberries, and place into a vacuum bag with mint and suger and extract air. Place the vacuum bag with its contents into a pre-warmed 70°C water spa for 15 minutes. After taking it out, surround it with ice and pour cold water over it. When the contents of the vacuum bag have cooled down, take out the mix into a bowl, mix it and add sugar as necessary. Serve in a deep bowl or a glass with a scoop of asparagus icecream which you can make as follows:

Clean and peel white asparagus and boil in a bit of suger syrup. Mix and cook the cream, suger and vanilla together and pour through a strainer onto egg yolks, returning it into a pot and heating up to boiling point a little bit longer.  Add the asparagus broth which you prepared earlier. Do not cook any longer. Use the ice cream maker.

Debone the spring chicken, salt, and pepper, and lay out cleaned leaves of spinach. Pack into a roll, tie it with a string and place on a baking tray. Add a spoon of butter and bake at approximately 120°C for about 1.5 – 2 hours until soft. Take the meat out, take off the string and cut into larger slices. Take the gravy and place into a sauce pan, cook and stiffen by adding cold butter.

Clean the asparagus with a scraper, cut off the stiff parts and cook based on the size of the asparagus for approximately 6-10 minutes in water with white wine, lemon sauce, a pinch of sugar, salt, and butter. Peel the potatoes and cook in salted water. Place the cooked potatoes into butter, in which you have thyme and parsely, and cook for a bit longer in butter. Place the potatoes with asparagus on the plate, and add two slices of chicken roll, pouring over the sauce.

Make a light roux from the butter and flour. Pour over the asparagus broth and boil thoroughly with boquete garni. Strain, season as required, and add cream, butter, peeled white asparagus, and tarragon. Boil for a further 30 minutes. Mix, strain and serve with baked asparagus tips and olive oil with a spray of tarragon.

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