Goat cheese espuma

200g fresh goat cheese
200g cream
50g milk
1 sheet gelatine
5 peppercorns
1 bay leaf
1 pinch of salt (generous)

Asparagus

1kg green asparagus
1 tablespoon butter
1 squeeze lemon

4-5 strawberries some parsley, chives or wild garlic

Vinaigrette

4-6 tbsp strawberry vinegar
8-12 tbsp canola oil
1/2 tsp mustard
2 tsp honey (more to taste)
1 chalotte
salt, pepper

pine nuts - amount according to taste and wallet

You can make the goat cheese espuma with or without a siphon.

Without siphon:

Whip 2/3 of the cream until stiff. Puree the rest of the cream with the goat cheese. Soak the gelatine. Heat the milk with the spices for about 15 minutes on low heat. Remove the spices (strain) and dissolve the squeezed gelatin in the milk. Cool the gelatin milk for 30 minutes and then mix all ingredients together and refrigerate until ready to use.

With 0.5L syphon:

Mix cream and goat cheese in a blender. Soak the gelatin. Heats the milk with the spices for about 10 minutes on low heat. Remove the spices (strain) and dissolve the squeezed gelatin in the milk. Mix with the goat cheese cream and pour the mixture into the syphon. Screw on a cream cartridge and shake 4-5 times. Refrigerate until ready to use. Does this best the day before, then it is relaxed. Alternatively, of course, you can chill everything over an ice cube bath.

Peel the bottom ends from the asparagus, cut the spears in half and cut into bite-sized pieces. Fry the asparagus in clarified butter for 5 minutes. Stir from time to time. Add a little water, put the lid on and cook for another 3 minutes. The green asparagus should still be firm to the bite.

Stir the vinaigrette and season to taste. Dice the strawberries and chop the chalotte and add both to the vinaigrette. Chop the herbs and stir them in as well.

Put the pine nuts in a pan without fat and toast them until golden brown.

Serve the asparagus salad with the vinaigrette and the espuma, top with pine nuts and serve with delicious bread.