Ingredients
- 300 ml lemon juice
- 100 ml water
- 30 g sugar
- 7 g agar
- 10 sprigs of tarragon
- 2 tsp sunflower oil
- 2 shallots
- 300 g white asparagus
- 1½ tbsp. aceto balsamico bianco
- 200 ml vegetable stock
- 200 ml cream
- 1 tsp cornflour
- a little salt
- a little white pepper
- 3 egg whites
- 60 g white asparagus
- a little aceto balsamico bianco
- a little olive oil
- 8 edible white flowers
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