Green asparagus with tarragon mint ravigote sauce, caramelized hazelnuts

Asparagus
– green asparagus
– 10 cl olive oil
– Salt and pepper

1. Wash the asparagus in water and cut off the lower end of the stalk.
2. Cook the asparagus for about 4 minutes in boiling salted water.
3. Plunge into iced water to set the green color.
4. Snack the asparagus in olive oil in a hot pan and season.

Ravigote sauce
– 25 g sunflower oil
– 1 tsp. mustard
– 1 tbsp. wine vinegar
– 3 gherkins, chopped
– 20 g capers, chopped
– 2 shallots, chopped
– Mint and tarragon, chopped
– Salt and pepper

1. Place mustard and wine vinegar in a cul-de-poule.
2. Season with salt and pepper, then whisk in the oil like a vinaigrette.
3. Add the herbs, shallots, capers and gherkins.
4. Adjust the seasoning and mix.

Caramelized hazelnuts
– 30 g hazelnuts
– 20 g sugar
– 5 g water
– 2 g semi-salted butter

1. Boil the water with the sugar until 118°C.
2. Add hazelnuts and cook over low heat, stirring constantly, for 20 minutes.
3. Add the butter and stir again.
4. Spread the mixture on a baking tray lined with baking paper and leave to cool.