Sylvain’s green asparagus, smoked burrata and local lemon

• 20 asparagus spears
• 5 L of water
• 60 g of coarse salt
• ChampSoleil olive oil
• Fleur de sel
• Salt

Peel the asparagus. Cook the asparagus spears in boiling salted water for 3 to 5 min.
Check with a knife to make sure they are done.

Trim the heads and the lengths of the spears to 3 cm and then chop the rest into very small pieces. Keep the scraps for stock or creamy soups.

Put aside a few raw asparagus to make a few thin strips with a mandolin.

• 4 local lemons.
  Blanch the lemons before cooling them (blanch them the night before you need them). When they are cold, cut into very thin slices
• 100 g of thinly sliced lemons
• 100 g of water
• 25 g of white vinegar
• 25 g of sugar
• 4 juniper berries

Make a syrup and pour over the lemon slices. Store in cold place in a vacuum pack bag.

• 30 g of semolina
• 115 g of milk
• 5 g of sugar
• 10 g of butter

Warm the milk over low heat with the sugar and butter, add the semolina. Cook until all liquid evaporates and the semolina thickens. Spread out over a Silpat baking mat using baking paper so that it is as thin as possible. Cut circles before cooking in the oven at 150 °C for 8 to 10 min.

• 4 smoked burrata
• lemon juice
• olive oil
• salt

Separate the creamy center of the burrata from the outside shell. Season the center with lemon juice, salt and pepper – this mixture should be well-seasoned. Cut the shell into very small pieces and mix with the small pieces of asparagus, then season with olive oil, lemon juice, salt and pepper.

• Cress watercress

On the plate, fill a rectangular mold with the creamy burrata mixture. Add zest from the local organic lemon. On both sides of the rectangle, place the raw asparagus strips with olive oil and fleur de sel. Add the artichoke/burrata shell mixture and place a raw strip of asparagus on top. Add dots of gel and Cress watercress. Put 2 asparagus heads and 4 middles on the creamy burrata which has been steamed to warm and rolled in olive oil and fleur de sel. Add the corn tuiles and slices of marinated lemons.