Ingredients (Serves 4):

• 300 g goose breast
• 2 romaine lettuces
• 200 g cherry tomatoes
• 200 g white asparagus
• 200 g green asparagus

Cesar sauce with ramsons:

• 1 egg
• Salt and freshly ground pepper
• 1 teaspoon of mustard
• 1 tablespoon of wine vinegar
• 50 g of finely grated Parmesan or Grana Padano cheese
• 2 anchovy fillets
• 1 clove of garlic
• 350 ml canola oil
• 50 g ramsons leaves

Preparation:

• Slice the goose breast finely, roll them up on a finger and put them on a plate.
• Clean the romaine lettuce, remove the stalk and put it on a plate.
• Peel the asparagus and boil them in salted water, cool them and cut them into pieces, then put them on the lettuce.

Sauce:

• Put all the ingredients – with the exception of oil – into a blender. Turn on the blender and gradually add oil with teaspoons while mixing constantly. Mix until the sauce is light and fluffy.
• Decorate with peeled cherry tomatoes, roasted with garlic and thyme.