Recipe for Crispy Green Asparagus with Hazelnuts, Sabayon, and Cheese.

Asparagus: Peel the asparagus and cook them in a bundle in boiling salted water for 8 minutes, depending on their size. Cool them in ice water and drain on a clean cloth. Roll the asparagus in melted butter, then in breadcrumbs and hazelnut powder. Bake them until golden.

Cheese Tuiles: Spread the grated cheese in a round mold on a baking sheet, bake at 200°C for 6 to 7 minutes.

Sabayon: In a double boiler, whisk the sabayon, the egg yolks with the white wine for finishing. Add lemon juice, salt, and pepper. Tear and chop the basil and add it to the sabayon.

Plating: Arrange the basil sabayon on the plates, add a few arugula leaves, the asparagus, and finish with the cheese crisp.

To finish, food and wine pairing: We suggest pairing this appetizer with a white wine from Burgundy.