Solo Asparagus with Pumpkin Seed Oil Foam

For the solo asparagus, peel the asparagus, cut away the woody part and place 6 spears on each of two large sheets of aluminum foil placed on top of each other.

Season with salt and a little sugar.

Drizzle with melted butter and orange juice.

Sprinkle grated orange zest over the top and wrap the asparagus well in the foil.

Close foil carefully each time.

Place the packages side by side on a baking sheet and cook on the bottom rack of a 220° C oven for 20 minutes.

Meanwhile, for the pumpkin seed oil foam, reduce white wine, chicken stock, apple cider vinegar, shallot and remaining spices to about half and strain.

Beat egg yolks with reduction over steam until foamy and continue beating really well with butter and pumpkin seed oil.

Season with lemon juice, wasabi and salt and keep warm.

Asparagus from the oven, give from the foil, put on hot plates and serve with pumpkin seed oil foam and sprinkled with fresh herbs.

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