Preparation:

1. Cut the white asparagus and remove the woody ends.
2. In pre salted boiling water, quickly blanch 5 green and 5 white asparagus spears (the ideal blanched texture should still have bite).
3. Remove the asparagus from chiled water and cut into very small cubes.
4. Cut the cornichons into small cubes.
5. Put the asparagus and cornichons in a bowl and marinate with the ketchup, hot mustard, capers, 1 tbsp olive oil and salt and pepper.

For the asparagus puree:

1. Cook the potatoes, 3 spears of white peeled asparagus and 3 spears of green asparagus in salted water until tender.
2. Onced tender, drain the water and place in a blender with the butter (or vegan alternative), oat milk, nutmeg and salt until a homogenous mixture is formed.

For the asparagus chips:

1. Separate the asparagus tips from there stems.
2. Once seperated, you can now cut then into very thin slices.
3. Once lsliced place them on a lined (parchment papper) or non stick baking tray.
4. Dry at 200 °C / 390 °F for approx. 15-20 minutes till crunchy asparagus chips have formed.

Wild Garlic Oil:

1. Chop wild garlic and mix with the remaining olive oil.
2. Season with salt and pepper to taste.

To finish:

1. Place the asparagus puree on a plate.
2. Place the asparagus tartare on top of puree.
3. Top with the asparagus chips and finish with a drizzle of wild garlic oil.