Warm goat’s curd to 65°C in one pot. Do the same for the infused cream in a second pot.
Combine the curd and cream and dissolve gelatine into the mixture. Cool down over ice. Re-whip the mixture.
Fold in whipped cream and season.
Season the asparagus with extra virgin olive oil, lemon zest and shio koji. Grill until they develop a caramelised and charred flavour.
Drain and season with salt and native mountain pepper.
Blanch the peas for 30 seconds to 1 minute, then put into ice bath.
On the plate, spoon the whipped goat’s curd, arrange asparagus on top and finish with peas. Drizzle with olive oil and lemon juice.
