Preparation

1. Peel the entire white asparagus and the lower part of the green asparagus. Cut the bottoms of all asparagus so that they measure 5 cm. You will need to boil the white and green asparagus separately being they have different boiling times. Boil in salted water; green 3 minutes and white 8 minutes. Place the asparagus in water and ice to stop the cooking. Drain and put them in a covered container in the fridge.
2. Using a peeler, make long cuts along the lower parts of the white and green asparagus, making strips in the shape of tagliatelle noodles. Blanch them separately, with water and salt for 15 seconds. Let the ends cool and drain them.
3. Citrus cream: mix the heavy cream, lemon juice, vinegar, and add a pinch of salt and white pepper. Keep it in the fridge.
4. Layer three spoonfuls of the citrus cream on each plate and then spread the asparagus strips and tips, drizzle of oil and salt.