Recipe for sautéed asparagus with wild garlic, trout brandade with fresh goat cheese.

Peel the white asparagus, then cook it for 5 minutes in boiling salted water. Immerse it in cold water with ice cubes.

Peel the potatoes and cook them in salted boiling water to make a puree.

Place the trout fillet on a dish, skin side down. Season with sea salt and olive oil. Bake at 160 degrees for 10 minutes.

Out of the oven, scrape the flesh of the trout using a spoon and mix it into the puree, along with the fresh cheese cut into small cubes.

Mix vigorously with a wooden spoon and season. Transfer the mixture to a dish and broil in the oven.

Melt the butter in a pan with finely chopped wild garlic.

Then, add the white asparagus (cut in half lengthwise) and the green asparagus.

Cook for 6 minutes covered. Season with fleur de sel and chili powder.

To finish, serve and enjoy with the dish fresh out of the oven! Waste reduction tips: Feel free to return the fish skin to the oven for an additional 15 minutes to make chips, and use wild garlic flowers as decoration since they are edible!