Crispy asparagus flavored with kaffir lime and fresh goat cheese

Mix the fresh goat cheese and the ricotta, add a pinch of fleur de sel, ground pepper according to your taste and half of the kaffir lime’s zests. Set aside.

Cook the peas in salted boiling water for 4-5 minutes. Drain.

Cut the washed asparagus into small section of about 5 cm, and cut the largest ones in half lengthwise.

Quickly pan fry asparagus and peas with a little bit of olive oil. Allow to cool down.

Arrange the plates. Place the fresh goat cheese mix at the bottom. Dispose the asparagus and peas on it. Add a little bit of apple, finely cut julienne style. Sprinkle with grated raw Romanesco cabbage and kaffir lime’s zests. Add a pinch of fleur de sel, a drizzle of olive oil and a few drops of lemon juice. Finally, dispose a few peas sprouts on top.

Enjoy lukewarm or cold.

Plates: Origine @ Bernardaud