Peel the asparagus and vacuum pack with the butter and the white miso.
Vacuum cook at 85°C for 25 minutes.
Cool on ice-cold water and store in the refrigerator.
Peel the celeriac and cut into equal 3-cm slices.
Cut out circles using a round cutter.
To prepare the cream, cook what's left over of the celeriac after the cut-outs in the Debic Culinaire Original.
Drain and chop finely in the blender.
Season to taste with the miso.
To prepare the gel, put the apple, unpeeled, and the gherkin through the slow juicer to produce 4 dl of liquid.
Transfer to a small pan and add the agar.
Boil for 3 minutes and cool on ice-cold water.
Leave to set and chop finely in the blender.
Pour into a piping bag.
To prepare the cream of egg yolk, freeze the eggs completely.
Leave them to thaw in the refrigerator and separate the yolks from the whites.
Mix the yolks in the blender until smooth and season to taste with salt.
Pour into a piping bag.
To prepare the fried egg yolk, separate the yolks from the whites.
Freeze the yolks.
Sprinkle the frozen yolks with flower, egg white and panko.
Store in the freezer.
To prepare the crispy parsley, cover a flat plate with cling film.
Grease lightly with olive oil and lay on the parsley leaves flat.
Brush with olive oil. Dry in the microwave at full power for 1 minute.