Recipe for White Asparagus with Cheese and Arugula

Preparation of the potato emulsion: Cook the potatoes in salted water. Boil the cream with bacon and crushed pepper. Strain the cream. Drain the potatoes and place them in a blender. Mix the potatoes with the cream flavored with bacon and walnut pieces. Put the bacon potato cream emulsion in a small glass container.

Preparation of the asparagus: Peel the asparagus and place them in a large amount of boiling salted water (for 10 to 15 minutes depending on thickness). Drain them and cool them in cold water. Allow them to cool, then drain again.

Preparation of arugula: Clean, wash, and dry the arugula. Season it with salt and pepper. Add a drizzle of olive oil and balsamic vinegar.

Plate presentation: Arrange the asparagus after melting cheese on top, and accompany it with a flavored potato emulsion.

To finish A delicious starter that can also serve as a main dish. Wine recommendation: a 2009 Haut Médoc or a 2010 Condrieu.