White asparagus with lemon confit and beurre blanc | Recipe | V-ZUG Eurasian Economic Union

Ingredients

• 5 lemons
• water
• 30 g preserving sugar
• 1 tbsp runny honey
• ¾ tsp salt
• Some pepperoncino
• 125 ml rapeseed oil
• 100 g tarragon
• 200 g butter
• 500 g white asparagus
• 2 tsp sugar
• 1 tsp salt
• Some butter
• 3 shallots
• 10 g ginger
• 60 ml white Vermouth (e.g. Noilly Prat)
• 60 ml white port wine
• 50 ml white wine
• 650 ml vegetable bouillon
• 300 g white asparagus
• 220 g butter
• 1 lemon
• Some salt
• Some pepper
• 40 g almonds
• 2 sprigs of tarragon