1. Wash the vegetables

• Gently wash the asparagus, radishes, and radish tops. Pat them dry.

2. Prepare the vegetables

• Asparagus: Snap off the woody ends.
  • Set aside 6 spears whole for plating.
  • Slice 4 spears lengthwise with a mandoline to create thin ribbons (tagliatelle-style).
  • Slice 2 spears very thinly to make chips.
• Radishes: Thinly slice and set aside.

3. Make asparagus chips

• Place the thin asparagus slices on a parchment-lined tray.
• Drizzle with a little olive oil and season with salt.
• Bake at 160–170°C (320–340°F) for 15–20 minutes until crispy.

4. Prepare radish-top pesto

• In a blender or food processor, combine the radish tops, garlic, walnuts, and lemon juice.
• Gradually add olive oil until the mixture becomes a smooth paste.
• Season with salt to taste.

5. Make mousseline sauce

• In a saucepan over medium heat, whisk the egg yolks with the water and lemon juice until the mixture thickens and becomes foamy.
• Slowly incorporate the warm melted butter, whisking constantly until smooth.
• Season with salt.
• Allow to cool slightly, then gently fold in the lightly whipped cream to create a smooth, fluffy texture.

6. Cook the asparagus & blanch the tagliatelle ribbons

• Bring a pot of salted water to a boil.
• Cook the whole asparagus spears for about 2-3 minutes, then transfer to ice water to stop the cooking.
• Blanch the tagliatelle-style ribbons for 15-20 seconds, then cool in ice water.

7. Glaze the radishes

• In a small pan, combine the water, butter, and salt.
• Add the sliced radishes and simmer for 3-5 minutes until tender and glazed.

8. Plating

• On each plate, place a dollop of radish-top pesto and a spoonful of mousseline sauce on the side.
• Arrange the whole asparagus spears in the center of the plate.
• Place the glazed radishes on top of the asparagus.
• Garnish with the crispy asparagus chips sprinkled over the top for added texture and crunch.