Warm green asparagus and artichoke salad with bacon vinaigrette

For the asparagus:

Wild asparagus:

• Boil in a pot, tied and upright.
• Cook the stalks in boiling water and steam the tips as it is the softest and most fragile part. 

White asparagus:

• Peel with the special asparagus peeler until the woody parts are removed.
• They are tied in bunches just like the wild asparagus.
• Blanch for 2 or 3 minutes in abundant salted water and with a little sugar.
• Finish boiling in fresh salted water.
• Let them cool in the water if they are still a little hard, otherwise remove them from the water.
• They can also be  boiled in a vacuum-pack.  

Vacuum pack cooking of the artichokes.     

For the artichoke purée:

• Blend two or three boiled artichokes in the turmix with a little water or stock.
• For the bacon and vegetable vinaigrette:
• Sautée the bacon chopped into very small dice.
• Cut the carrot into brunoise and blanch.
• Cut slices of boiled asparagus.
• Mix the cooking oil from the artichokes, the vinegar, the salt and all the garnish.

For the garnished vinaigrette.

For the mayonnaise sauce: lighten with milk or water.

SET UP

• Make a tear shape with the warm artichoke purée.
• Sautée the artichokes and the asparagus to heat them and place them on top of the purée.
• Decorate with the bacon and vegetable sauce, crispy artichokes, edible flowers, etc.

Observations:

• This salad can also be served cold.
• Other sauces can be served (garnished vinaigrette, lightened mayonnaise, pink sauce, etc.).