Green and white asparagus
For the vinaigrette: In a bowl mix the vinegar, lemon juice and hazelnut oil, season with salt and pepper and the chopped hazelnut.
Blanch the green asparagus in boiling salted water for 2 minutes and chill in iced bath. Blanch the white asparagus for 2 minutes and strain, pass the white asparagus in the melted butter.
Place the vinegar and water in a deep pan and bring to boil, add salt and poach the eggs for 3 minutes on low heat.
Remove the eggs with a slotted spoon and place then in the iced water bath.
Peel and dice the carrots and cook in the pickling water for 7–8 minutes.
When ready to plate bring a pan of salted water to boil, dip the green asparagus, heat the butter with the white asparagus and add the poached eggs. Cook for 1 minute and plate.
Shake the vinaigrette and drizzle on the asparagus and egg, add the carrots and season with Maldon salt and milled Sichuan pepper.