Instructions

1. 1.
   Boil the asparagus tips and then toss in butter and drain. Cut the rest of the asparagus into small cubes and fry lightly in a pan. Then season with salt, pepper and salt lemon.
2. 2.
   Cook the egg yolks very slowly in a sous vide pan at 68 degrees until they are nice and creamy. Then beat the egg yolks lightly and season with charcoal oil, chili, salt and pepper.
3. 3.
   Cut the bread to the desired size using a cutter or glass. Then season lightly with olive oil and salt and bake at 180 degrees for 9 minutes.
4. 4.
   Sauté the morels and deglaze or flambé with cognac and season to taste.
5. 5.
   Roast the beechnuts briefly in the oven in the same way as the bread.
6. 6.
   Sauté the shallots and reduce a bottle of white wine by half (make a white wine reduction). Mix 700 grams of butter into the reduction to make a beurre blanc. Season to taste.
7. 7.
   Heat the wild garlic and rapeseed oil to 70 degrees for 10 minutes to release all the essential oils. Blend once and strain through a cloth.
   
8. 8.
   Now arrange everything and decorate with cress. Enjoy your meal!