Wash the asparagus and cut a few asparagus heads (for garnishing the soup) and cook separately in water. Sauté the chopped onion until golden brown and then add cut up asparagus. Simmer for a while. Add water, diced potatoes and cook until soft. Mix the soup with an immersion mixer. Pour in the heavy cream and season with salt, pepper, nutmeg. Heat briefly.
Garnish on a plate with pieces of boiled asparagus heads, croutons and herbs.
Boil the potatoes in skin. When they are done and they cooled down for a bit, peel them and serve them with melted butter and chives.
Sauté the chopped onion on butter until golden brown. Add peas to the pot (set a spoonful aside), pour the broth in and cook until the peas are soft. Mix with an immersion blender. Soften the sauce with heavy cream and for a thicker sauce add flour mixed with water. Season with salt, pepper, nutmeg and add the remaining peas and cook for a while.
Wash the fish, pat dry and season with salt and pepper on both sides. Cover in all purpose flour. Fry in hot oil on both sides.
Place in a blender drained cashew nuts, tahini, fresh ginger and garlic. Mix. Add grated carrot, salt, lemon juice to taste and whatever fresh herbs you might have and like. Serve on toast or crackers.
Dough: Mix the dough ingredients. Move the thick dough on a baking sheet lined with baking paper. Bake in a preheated oven at 360 °F for about 10 minutes and let it cool in the refrigerator for about an hour.
Cream: Mix the butter and caramel condensed milk and whisk a thick cream using a hand blender.
Remove the cooled sponge cake from the fridge and place it in a blender mixing it into crumbs. Split the crumbs into two parts - set the smaller part aside and mix the larger one together with the cream. Create bite size balls. Wrap them up in the crumbs that you set aside.
Pour over the cauliflower. Cut up 1-2 onions and place them all over the cauliflower.
Bake in the oven at 430 ° F for about 15 minutes. After 15 minutes, mix, drizzle with lemon juice and sprinkle with either chopped parsley or chopped coriander and bake until done.