Fresh asparagus and artichokes with a selection of cold sauces

For the cooking of the asparagus:

Wild asparagus:

• Cook English style in a pot, tied up and in a vertical position.
• Cover the stalks in the boiling water leaving the tips uncovered so they steam cook as they are the softest part.

White asparagus:

• Peel with the special asparagus peeler until you remove the fibrous parts.
• Tie them into bundles.
• Blanch for 2 or 3 minutes in plenty of salted water with a little sugar.
• Finish cooking them in a different pot with salted boiling water.
• Leave to cool in the water if they are still a little hard and remove them from the water if they are fully cooked.
• They can also be vacuum-cooked.

For the artichokes: 2 ways of cooking.

Cooking in a white stock:

• Wash and cook them in a white broth (water+flour+lemon juice and salt).
• Leave to cool in the broth and then chop into quarters.
• Vacuum cooking.

For the sauces:

• Garnished vinaigrette.
• For the mayonnaise: lighten with milk or water.

HOW TO SERVE

• Place the asparagus and artichokes in a neat way on the plate.
• Place the garnished vinaigrette on top of the artichokes.
• Decorate with the mayonnaise.
• Serve with some sauce on the side.
• Decorate with sprouts, edible flowers, etc.