• 

  Parmesan cheese crust removed and cut into pieces (3 cm)

  30 g
• 

  water

  1200 g
• 

  Vegetable stock paste (refer to the recipe in The Basic Cookbook)

  1 tsp
• 

  basmati rice

  200 g
• 

  asparagus

  500 - 700 g
• 

  extra virgin olive oil

  40 g

Lemon sabayon sauce

• 

  egg yolks

  4
• 

  salt

  ½ tsp
• 

  ground black pepper

  1 pinch
• 

  freshly squeezed lemon juice

  10 g