Peel and blanch the white asparagus spears in salted and acidulated boiling water for 4 minutes.
Immerge in ice and salt to stop the cooking process and preserve their flavour.
Cut the spears on one side and, with the aid of an apple corer, extract the inner flesh of the asparagus.
Put all of it into the Bimby and blend with the olive oil, before adding salt to taste.
Press between a teacloth to dry.
Use the resulting mousse to fill the asparagus spears.
Mix the liquorice powder with a little warm water and use it to “stain” the mousse.
Now make popcorn from the maize kernels. Cut 200 g of tofu into little cubes of the same size.
Cut membrane and pith-free orange segments (orange supremes).
When these are ready, pop them into the asparagus spears spacing them out regularly.
Use the electric blender to mix the remaining tofu with the soya milk, the truffle oil and 14 g of natural lecithin (during the production of tofu, the “froth” produced by the soya milk is skimmed off and dried; this is lecithin).
Pour the resulting froth into glasses and place them immediately into the blast chiller at a minus setting.
Wait 10 minutes.
Dish out the asparagus and using a spoon, dust with white truffle vegan “cheese”.