Asparagus 3 ways, smoked eel and egg

Peel 2 asparagus and use a potato peeler to slice them very thinly. Mix 20g olive oil, 2,5 g hazelnut oil and 10g white balsamic vinegar. Marinate the asparagus slices in it for half an hour

Peel 4 more asparagus, cover them in cold, salted water, bring to the boil and boil 7 minutes. Then cut the heat and keep for another 9 minutes. Take out and cool.

Half 2 of them lengthwise and cut into cubes. Mix with chives and white pepper

Blend the last 2 asparagus with 1 tbsp cooking liquid en a glug of double cream into a thick mousse. Transfer to a piping bag.

Boil an egg 8 mins, hack and season with olive oil, salt and pepper

Slice white bread into croutons and panfry them in olive oil

Cut 2 filets of smoked eel lengthwise and then in 3 parts

Serve as shown, finish with cress

(Here Peter Goossens original recipe in Flemish)

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