Vegetables:
Vacuum the red radish with a pinch of salt and sugar. Vacuum the green asparagus with a bit of sugar, salt and lemon. Place both into the fusionchef sous vide water bath at 70°C. Remove the asparagus after 15 minutes and the red radish after 25 minutes.

Salad cream:
Shortly blanch the lettuce and herbs in boiling water and cool rapidly in ice water. Quench thoroughly and mix with the remaining ingredients in the Thermomix to form a homogenous mass. Season to taste.

Tomato sorbet:
Puree the tomatoes together with the ketchup and gently warm the mixture. Dissolve the glucose. Stir the rape seed oil into the mixture, season to taste and freeze in an ice machine.

Morels:
Clean the morels thoroughly and sauté in a bit of butter. Season to taste.