Tetsuya egg with spinach and asparagus salad

Ingredients

Fruit & Vegetables

  • 150g of spinach, puréed
  • 80g of lemon juice
  • 1 pinch of lemon zest
  • 5 asparagus, cut into thin slices with a mandolin
  • 30 spinach leaves, washed and dried
  • 1 carrot, thinly sliced with a mandolin
  • 12 spinach leaves
  • 8 asparagus, tips

Beverages

  • 600g of soya milk
  • 1l water

Store Cupboard

  • salt
  • 15g of cornflour, dissolved in a little water
  • 200g of almonds, shelled and peeled
  • 11g of salt
  • 50g of hazelnuts, toasted
  • 5g of salt
  • salt

Spices & Dried Herbs

  • 1 pinch of chilli

Salad & Fresh Herbs

  • 1 bunch of chives, finely chopped
  • 10 mint leaves

Oils & Vinegars

  • 200g of sunflower oil, cold-pressed
  • 50g of extra virgin olive oil
  • extra virgin olive oil, as needed
  • 5 drops of balsamic vinegar