Asparagus Balmoral with Ispahan Spice

24 green and white asparagus spears

200 ml thick crème fraîche

1 lemon

1 small pinch of Espelette pepper

1 teaspoon rose water

A few edible rose petals

30 g crushed pistachios

Salt and white pepper

1. Cook the asparagus until still slightly firm, then immediately refresh in iced water.

2. Drain thoroughly and trim to an even height.

3. Line four small ring moulds with the asparagus, standing the spears upright and alternating green and white, like the walls of a castle.

4. Mix the crème fraîche with a few drops of lemon juice, the Espelette pepper and the faintest touch of rose water. This blend is what La DdC calls “Ispahan spice”.

5. Fill the centre with the remaining asparagus pieces.

6. Spoon over the Ispahan cream, then crown with crushed pistachios and rose petals.

7. Carefully remove the rings and serve cool, but never cold.

The recipe is simple in principle, but leisurely in its majesty: each asparagus spear must be cooked just so, cooled, sized, trimmed to the same height and arranged one by one. Unmoulding must be accomplished without a dynastic collapse.