Recipe for crème brûlée with asparagus and caramelized hazelnuts, strawberry tartare, and chocolate shavings.

Peel the white asparagus, then slice it finely. In a saucepan, add the sugar and hazelnuts. Heat until a caramel is obtained. Deglaze with the milk.

Add the sliced asparagus. Cook for 5 minutes. Blend everything hot using an immersion blender.

Strain the liquid through a sieve to achieve a smooth milk.

In a container, mix the egg yolks and sugar until the mixture lightens in color, then add the heavy cream and asparagus milk.

Pour the mixture into ramekins and bake in the oven at 110 degrees for 35 minutes.

To prepare the strawberry tartare, wash and stem the strawberries. Cut them into small cubes along with the green asparagus.

Season with the juice of a lime and a tablespoon of sugar.

Once the custards are baked and cooled, sprinkle with brown sugar and caramelize with a torch.

To finish, serve the strawberry tartare in small glasses. Sprinkle with dark chocolate shavings (made from a chocolate bar and a vegetable peeler). For balance in the dessert, enjoy the strawberry tartare and the crème brûlée simultaneously… Enjoy!