Asparagus Brûlée with Vanilla Carrots, Broad Beans and : > Young Carrots

A bean recipe for every taste:

Cut asparagus spears into 3 cm long pieces. Season 250 ml water with sea salt, 1 pinch of sugar and juice of one lemon. Soften asparagus sections in it in 25 min. Puree. Strain through a sieve. Mix in whipped cream, crème fraîche and egg yolks. Strain again, season to taste. Pour the mixture into a shallow dish to a height of 2 cm. Poach at 150 °C in a water bath in the heated stove for approx. 25 min.

Cool. Before serving, cut out 4 squares with 4 cm sides, sprinkle thinly with brown sugar (4 tsp. For 4 squares). Caramelize with a gas burner.

Melt butter with 1 tsp. brown sugar. Toss carrots in it. Add 100 ml water. Add vanilla pulp and salt. Steam carrots al dente until water has evaporated and vanilla glaze has formed around carrots. Separately, toss bean seeds and leeks in 1-2 Tbs. hot olive oil each. Season with sea salt. Roast asparagus tips in 1 Tbs. olive oil with a little sea salt and remaining brown sugar (1 tsp.) until al dente and brown.

Stir chopped chervil with 2 tbsp. olive oil and sea salt to make chervil oil.

Place asparagus brûlée in center of plate. Surround with caramelized asparagus tips. Arrange carrots, beans and leeks all around. Garnish with chervil oil.

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