Peel 150 grammes of potatoes and the celeriac root. Chop both into small pieces. Finely chop the shallots and spring onions and lightly sauté them in a saucepan with a little oil. Salt and pepper. Add the potatoes and the celeriac root, pour in some water and leave to thicken. Add the cream and simmer until the potatoes and celeriac root are soft. Blend the mass in a stand mixer until you have a smooth cream. Set the potato foam aside.
Slice the remaining 50 grammes of potatoes into very thin strips and deep-fry them in plenty of oil at 180 degrees. These are your straw potatoes.
Peel the asparagus, briefly boil them for about 4 minutes, then wrap the tips in tin foil. This protects them from the deep-frying oil. Bread the asparagus: dust with flour, drag through the egg yolk and toss in panko crumbs. Deep-fry the breaded asparagus for about 2 minutes at 180 degrees. Alternatively, you can fry the asparagus in a frying pan using a little oil.
Boil the butter and white wine together, add the finely chopped chives and leave to simmer. Voilà, your chive butter sauce!
Pluck little bits off the herbs and lettuce and season with a little asparagus water and salt.
Drizzle the chive butter sauce onto a plate and place the deep-fried asparagus on it. Scoop a spoonful of potato foam next to the asparagus and garnish it with the straw potatoes. Serve with the salad on the same plate.
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