Wild asparagus and white asparagus salad with armagnac sauce

For the wild asparagus:

• Peel the wild asparagus, they are tied in bundles of 8 or 10 units depending on the thickness.
• Boil until soft.

For the white asparagus:

• Peel with the special asparagus peeler until the fibrous parts are removed.
• Tie in bunches just like the wild asparagus.
• Scald for 2 or 3 minutes in abundant salted water with a little sugar, (to remove the bitterness).
• Finish cooking in fresh salted water.
• Drain and rinse depending on the hardness.

For the garnishing:

• Carrots cut into julienne, boiled green bean cut in julienne and broad beans, all cooked separately.
• Tomato peeled, deseeded and diced.
• Peeled mushrooms cut into very thin slices.
• For the Marie rose sauce flavored with Armagnac.  

SET UP

• Mix all the garnish together and season.
• Place the garnish on the plate.
• Place the asparagus on top of the garnish or next to it.
• Pour the marie rose sauce over the stalks and decorate with the beans and carrots cut into julienne and chopped parsley.
• Serve more sauce in a bowl.