Green Asparagus, Yogurt Sauce With Menton Citrus And Chickweed

For Lemon vinaigrette

• In a small pot, combine the juice of two lemons, honey and the grated vanilla pod.
• Over low heat, reduce the mixture by two-thirds.
• Let cool and then add olive oil to create the vinaigrette.

For Menton citrus sauce

• Zest the peel of the lemons, the orange and the grapefruit and then chop finely.
• In a bowl, mix the yogurt with the zests, then dilute with a bit of lemon juice and season with the fleur de sel.

For Cooked asparagus

• Peel the asparagus, removing the tough lower parts.
• Blanch for 30 seconds in boiling, salted water.
• The asparagus should remain very al dente.
• Cool immediately in ice water.

For Decorative elements

• Prepare several small leaves of mint and chickweed.
• Finely chop the spring onion.
• Keep aside a bit of lemon zest.
• Create purple asparagus shavings with a mandolin or a vegetable peeler.
• Cut the green apple into thin slices.
• Take four sections of the pink grapefruit and cut each section into three pieces.

For Presentation

• At the centre of a round plate, place a spoonful of the yogurt sauce, arrange the asparagus cut into three pieces around it.
• Add three apple slices, sprinkle with minced spring onion, some lemon zest and the three bits of pink grapefruit.
• Arrange the blanched green asaparagus and the herbs.
• Season with olive oil and fleur de sel.
• Add drizzle of the lemon vinaigrette around the plate.
• Serve immediately.