Potato flan with asparagus

1. Make enough puree until you have 400 grams of puree. Mix in your 200 grams of asparagus soup base.
2. Cut the asparagus tips into nice small pieces and blanch very briefly.
3. Then add the asparagus and taste. It should be highly seasoned.
4. Then add the eggs one by one and make a nice mixture.
5. Spread everything on a baking tray lined with parchment paper or a baking mat and bake for about 20 minutes at 160°C until done.
6. Then let it cool and cut or punch out the desired shape.

1. Heat half of the asparagus soup base and season strongly.
2. Soak the gelatin in plenty of cold water.
3. Whip the cream to yogurt thickness.
4. When the asparagus mixture is warm, add the gelatin while stirring and then mix with the cold asparagus mixture. Let this cool until it almost starts to set.
5. Then mix the whipped cream with the asparagus mixture and shape it in a mold or pour it into a chafing dish.
6. Then place in the refrigerator and cut or punch out to the desired shape the next day.

1. Blanch the parsley very quickly in plenty of boiling water with 1 teaspoon of baking powder. Immediately cool it in ice water. Remove the parsley from the water and place in a drying tower.
2. Let it dry for a day at 50 to 

1. Add everything together cold, bring to a boil and let it cook for 1 minute.
2. Then pour the mixture into a tray or chafing dish, let it cool completely, and then blend in the Magimix until you have a nice smooth gel
   and transfer it to squeeze bottles or a piping bag.

1. Heat the oil with paprika powder. Mix this with the mayonnaise and transfer to a piping bag.

1. Heat the butter while stirring until it starts to turn brown. 

1. Add everything together and bring to a boil, let it simmer for 10 minutes. Then let the mixture stand covered for an hour.
2. Strain 

1. Garnish with the remaining ingredients.