Green asparagus, white tarama, fennel


White Tarama 
- Mince smoked fish.
- Soak bread in milk for 10 min. Blend, then add lemon juice. 
-Gradually whisk in the oil, then add the smoked fish, cream and  Cottage cheese . 
-Pour the tarama into a bowl and chill in the fridge (2 h if possible). 

Whipped Ricotta
- In a medium bowl, combine the ricotta and olive oil. Blend for about 1 minute to obtain a smooth, silky texture.
- Peel the ends of the asparagus, steam for 2 minutes (they should remain crisp), remove from the heat, drizzle with oil and refresh for 30 minutes in the freezer. 
- Finely bevel the spring onions with a knife and crush the Timut pepper with a mortar and pestle. 
- Finely slice all the fennel with a mandolin, season with olive oil, lemon zest and juice, salt and pepper, and add half the sliced onions. 
- Presentation: Tarama / pinch of pimento / asparagus / fennel salad / olive oil drizzle / fleur de sel / timut pepper / spring onions and dill.

Chef's tip: For this recipe, you can choose between tarama or whipped ricotta for a 100% vegan menu.