Asbaragws Gwyrdd gyda Chnau Cyll Caramelaidd a Bricyll

Clean the asparagus and remove the woody ends. Sweat the asparagus briefly in the pan with olive oil and season with salt.

Heat a pan for the hazelnuts. Melt 2 tablespoons butter and one tablespoon honey. Then add the hazelnuts and wait until the mixture has settled around the nuts. Then place in the oven (180 ° convection) and wait until the mixture has set and has completely wrapped itself around the nuts. Spread the nuts on baking paper, lightly salt and let cool.

Halve the apricots and press the cut side into sugar. Caramelize in a hot pan on the cut side until brown.

To smoke the goat cheese, fill a pan with a diameter of approx. 25 cm with smoking flour (covering the ground and approx. 1 cm high). Set the flame to medium heat so that the smoking flour can slowly ignite. Close the pan with a suitable lid and only open it very occasionally so that the process of igniting is not interrupted.

Meanwhile, crumble the goat cheese. Place small areas of baking paper on an oven rack and spread the goat cheese on top. It is important that there are enough holes on the grille for smoke to rise through. As soon as the flour "smokes", put the pan with the flour in the oven and close it immediately. The smoke continues to develop in the furnace. The cheese is ready when it turns yellow in some corners.

Mix all ingredients well for the dressing.

Place three to four asparagus spears on top of each other to serve. Place the apricots next to it, drape the cheese on the asparagus, sprinkle with hazelnuts and then drizzle with the Dijon dressing.