Recipe for Tournedos of asparagus, prawns, and ham, creamy white asparagus and citrus bisque, toasted hazelnuts.

Peel the white asparagus and immerse them in boiling salted water for 5 minutes along with the green ones. Drain and set aside.

Keep the peels and hard parts. Cook in milk and cream for 40 minutes to make an asparagus cream.

To make the bisque, peel the shrimp. Put the shells and heads to grill in a pot with 1 teaspoon of olive oil, the chopped onion, and the tomato paste. Then deglaze with brandy, meaning pour brandy into the pan, and add 1 liter of water. Let it cook for 25 minutes, then strain. Season with salt and pepper.

To make the ballotines, lay the slices of ham flat on your work surface, place the shrimp (cut in half lengthwise) on top, and layer the bundles of asparagus (using all the asparagus). Roll everything up and bake for 15 minutes at 180 degrees.

Blend the asparagus cream and strain it. Season with salt and pepper.

To finish, slice the rolled meat into 4 medallions and serve them with the bisque and asparagus cream, sprinkled with toasted hazelnuts and citrus zest. Tip: To keep your rolled meat uniform, you can tie it up. For steaming, wrap it in plastic film. Enjoy!