Asparagus salad and beurre noisette crouton

Name: Asparagus salad and beurre noisette crouton
Ingredients: 1 units.items Lemon; 500 g Cooked asparagus; Olive oil; 1 units.items Bunch of chives; 250 g Whole milk; 250 g Montgranit; 250 g Whipped cream; 150 g Egg yolk; 50 g Hazelnut; 30 g Panko; 20 g beurre noisette; Chives; 1 units.items Lemon; beurre noisette; 1 units.items Tramezzini slice

Asparagus salad with Montgranit foam, hazelnut crumble, and chives.

Ingredients

1units.itemsLemon

500gCooked asparagus

Olive oil

1units.itemsBunch of chives

250gWhole milk

250gMontgranit

250gWhipped cream

150gEgg yolk

50gHazelnut

30gPanko

20gbeurre noisette

Chives

1units.itemsLemon

beurre noisette

1units.itemsTramezzini slice

Preparation

Peel the asparagus and place them in a suitable vacuum bag with 5 grams of salt and some olive oil. Cook at 90ÀöC in the combi steamer with 100% steam for about 15 minutes.
Finely chop the chives and cut the asparagus to the desired size. Season with olive oil, lemon zest, pepper, salt, and chives. Reserve some chives to mix into the crumble.

Put all the ingredients for the foam in the thermoblender and blend for 10 minutes at 60ÀöC.
Strain, let cool, and pour into a siphon. Charge the siphon with 1 cartridge and refrigerate for at least an hour.

Roast the hazelnuts in the oven.
Toast the panko in the beurre noisette. Season with pepper and salt.
Grind the hazelnuts into a fine crumb in a coffee grinder, but not to a powder.
Mix this with the panko and chives.

Cut the tramezzini into rounds of 5 centimeters.
Spread with the beurre noisette, sprinkle with salt, and toast under the contact grill.
When the wafers are ready, immediately grate some lemon zest over them.