ICE CREAM (the day before)

1. Heat milk, broth, cream, salt, and pepper in a saucepan. Beat the 3 egg yolks in a bowl. When the liquids are boiling, pour them over the yolks while stirring. Return the mixture to the saucepan and cook over low heat like a custard until thickened. Remove from heat and let cool.
2. Cut the asparagus into pieces and blend them into the mixture. Store this mixture in the refrigerator or freezer according to the operation principle of your ice cream maker. Turn it on to have it ready when serving the dish.

PANNA COTTA

1. Soak the 2 gelatin leaves in cold water.
2. Meanwhile, bring milk, cream, and goat cheese to a boil. Season with salt and pepper.
3. Add the well-drained gelatin leaves, dissolve them in the mixture, and blend everything.
4. Pour the mixture into shallow plates that will be used to serve the dish. Let them set in the fridge for a few hours.

ASPARAGUS SALAD

1. Peel the green and white asparagus.
2. Cook the white asparagus in boiling salted water for 5-6 minutes depending on their size. Cool them in ice water, then cut them in half lengthwise. Season with hazelnut oil, vinegar, salt, and pepper.
3. Slice the tips about 5 cm long with a mandoline slicer to obtain thin slices. Season them like the white asparagus.

ASSEMBLY AND FINISHING

1. Arrange the white asparagus on top of the panna cotta to cover it.
2. Arrange the raw green asparagus harmoniously, giving volume to the dish, and add some decorative elements like salad greens.
3. Finish by placing a scoop of asparagus ice cream just before serving.