75 g of green asparagus emulsion (see recipe)
32 g of Chanterelle mushrooms (Cantharellus cibarius)
10 g of fried lentils (see recipe)
3 g of raifort (horseradish)
3 g of crisp wakame (see recipe)
1 g of coffee grounds

For the crisp wakame:
1 kg of dehydrated wakame
250 g of extra virgin olive oil

For the asparagus emulsion:
450 g of wild asparagus
300 g of extra virgin olive oil
30 ml de apple vinegar
3 g of Carmencita salt
2 g of spirulina powder
g of xanthan gum

For the fried lentils:
1 kg of pardina lentils
250 g of extra virgin olive oil
5 g of Carmencita salt

• Clean the chanterelles, cook them in the oil at 160 °C and drain them.
• Spread the emulsion out on the bottom of the plate and,
  then, share out the chanterelles, lentils,
  wakame and the raifort.
• Sprinkle with coffee grounds.

For the asparagus emulsion:

• Cook the asparagus in salt water and then cool them in water with ice. Later, drain them.
• Triturate the asparagus in a Thermomix with the spirulina, vinegar, salt and xanthan gum, at the same time as you add oil little by little. Reserve.

For the fried lentils:

• Soak the lentils in water at room temperature for 6 hours. Drain them.
• Fry them at 170 °C for 1 minute. Leave them on absorbent paper for 15 minutes and later salt them.
• Reserve the lentils in an airtight container at room temperature.

For the crisp wakame:

• Fry the wakame with oil at 180 °C for a few seconds and then, drain and leave them on absorbent paper for a few minutes.
• Reserve at room temperature.