Sponge cake

1. Mix all ingredients, season with salt and pepper. Strain finely, pour into a siphon and fill with two gas cartridges. Chill for 30 minutes. If you do not have a siphon you can skip this step and pour directly into the cups.
2. Pierce 6 holes in the bottom of each paper cup with a small knife. Fill until about 1/3 full and microwave at 800W (high power) for 35 seconds or until the biscuit is well set. Remove and pour onto a plate to finish baking. After a few minutes, remove the cake from the pan with a small knife. Cut in half to obtain 4 circles about 2cm high and make small pieces with the rest.

Pickled radishes

1. Cut the red radishes into quarters and place in a small container. Leave part of the green heads. Peel the pink meat radishes and cut into thin slices with a knife or mandolin, then set aside in a small container.
2. Heat the sugar, white vinegar, water and a little salt and pepper in a saucepan and bring to the boil. Pour over the radishes so that they are well covered and leave to cool to room temperature.

Garnish

1. Cut the morels in half. Fry them in olive oil, chopped shallots, salt and pepper for a few minutes. Deglaze with cognac, add chopped parsley and remove from heat.
2. Remove the hard part of the white asparagus, peel them, keep the heads and cut the tails into thin strips like tagliatelle.
3. Remove the hard part of the green asparagus, cut it into thin strips like tagliatelle.
4. Bring a pan of water to the boil, add salt and plunge in the white asparagus for 1 minute, add the green asparagus and cook for another minute. Remove the asparagus and drop in an ice bath to stop the cooking.
5. Fry the white and green asparagus in a pan with olive oil and shallots for 1 minute, season and set aside.
6. In a pan of boiling water, immerse the eggs for 5 minutes. Remove them and carefully place in an ice bath to stop the cooking process. Carefully remove the shells from the eggs.
7. Plate and garnish to your own desire.