400ml poultry stock
250g frozen peas
asparagus stripes, finely chopped
chives, finely chopped
lettuce hearts, cleaned and washed
200ml orange juice
130g almond meal
Sauté bacon and shallots, deglaze with chicken stock and leave to infuse for 10 minutes. Mix in the peas and pass through sieve. Add 3½ sheets of gelatine for 500ml of stock.
Peel the asparagus and cut into 4cm pieces, then quarter them and marinade with salt and sugar. Fry in a hot pan with olive oil. Caramelise the asparagus and deglaze with white balsamic vinegar (six quarters on the plate).
Boil butter with orange juice, sugar, almond meal and flour. Leave to cool mixture. Form small balls and place on baking paper at 170°C, then bake for 5-8 minutes until golden.