Spaghetti Primavera on espuma from L'Etivaz

Peel the green asparagus and cut into diamond-shaped slices. Wash and chop the Pak Choi, cut the broccoli into small roses and blanch in salted water. Coarsely chop the rocket.

Prepare the espuma. Boil the cream with the white wine, melt the cheese in it, strain through a sieve and pour into a Kisag. Put in a gas cap and shake it a few times.

Cook the spaghetti in salted water and add the peas after 3 minutes,

Heat the olive oil in a frying pan, add the asparagus and Pak Choi, add the broccoli and season with herb salt, sesame oil and a few drops of apple balsamic.

Pour the spaghetti and peas into the vegetables and mix well, seasoning lightly with pepper.

Put the espuma in the bottom of a soup plate and arrange the spaghetti in the middle. Add the lightly roasted pine nuts.