Asparagus with green gazpacho and yuzu mayonnaise

300g fresh asparagus
1 tablespoon of charcoal oil

Charcoal oil can be made by chilling hot but not flaming charcoal in neutral oil.

Peel the asparagus and blanch in salted water for 1 minute. Cut into bite-sized pieces and season with charcoal oil, salt and a little vinegar.

1 cucumber
1 lettuce
1 jalapeño
1 green pepper

Juice all the ingredients and flavour with salt, a little sugar and vinegar.

50ml milk
300ml neutral oil
1 teaspoon yuzu koshō

Slowly pour the oil into the milk in a measuring jug. Blend and season to taste with yuzu koshō.

two stalks of rhubarb
salt (without iodine)

Remove the dirt from the rhubarb and vacuum-seal in a vacuum bag with 2% salt. Leave to ferment for ten days. Then cut into small pieces.

Wood sorrel
Meadow chervil
Fence pea

Clean the herbs and prepare for serving.