White asparagus and rose pepper salad

Cut off the base of the white asparagus and peel it with a peeler. Add the white asparagus, skin, and the cut-off base to boiling water with a pinch of salt and boil for about 10 minutes. The asparagus is done when it can be easily pierced with a bamboo skewer. Leave it in the pot to cool

Once cooled to room temperature, transfer the white asparagus to a tray, add enough broth to cover half of the asparagus, and place the tray in ice water to cool

Make the rose pepper dressing. Mix all the seasonings in a bowl. Crush the pink peppercorns with a knife before adding them to bring out their aroma. Chop the petals of the edible mini roses and add them

Cut the white asparagus diagonally into thirds, sprinkle with salt and lemon juice, and place in a bowl. Place the parboiled prawns on top and drizzle with the rose pepper dressing

Finish by topping with edible mini rose petals if desired