Potato mousse with parsley salad and green asparagus

300g milk
300g vegetable stock
300g caramelized butter
450g waxy potatoes

Boil the potatoes in salted water then peel them and place in a Thermomix with the remaining ingredients at speed six for 6.5 minutes at 70°.

150g flat-leaf parsley
100g sushi vinegar
1 shallot

Briefly blanch the parsley in boiling water, squeeze out and finely chop. Finely dice the shallot and marinate in sushi vinegar. Then mix with the parsley to make a salad.

300g green asparagus
3 tablespoons chili oil

Grill the green asparagus, cut into small pieces and season with chilli oil.

Start with the asparagus, add the parsley salad and finish of with potato mousse.