Bring water to a boil in a medium pot over high heat. Prepare an ice bath in a large container

Add <quantity>2<unit>cups</unit></quantity> of spinach and <quantity>1<unit>cup</unit></quantity> of wild garlic to the boiling water. Use a skimmer to submerge all leaves. Wait 30s and remove the leaves from the water

Transfer the leaves to the ice bath. Spread them out so they cool down quickly

Squeeze well to remove excess water

Coarsely chop the leaves

Add the leaves to the blender cup

Add <quantity>1<unit>cup</unit></quantity> of vegan crème fraîche

Blend on high speed until smooth and deep green. The spinach & wild garlic cream is ready

Add <quantity>100<unit>ml</unit></quantity> of aquafaba to a mixing glass

Add <quantity>40<unit>ml</unit></quantity> of tarragon vinegar and <quantity>10<unit>g</unit></quantity> of nutritional yeast

Add <quantity>40<unit>ml</unit></quantity> of shiro miso and a pinch of smoked paprika

Add a pinch of black salt, a pinch of chili powder, and salt to taste

Add <quantity>30<unit>g</unit></quantity> of garlic confit oil and <quantity>2</quantity> garlic confit cloves

Mix all ingredients with a blender

Add <quantity>200<unit>ml</unit></quantity> of rapeseed oil

Blend to emulsify. The vegan hollandaise sauce is ready

Peel <quantity>200<unit>g</unit></quantity> of white asparagus

Prepare an ice bath

Add <quantity>650<unit>g</unit></quantity> of water and <quantity>25<unit>g</unit></quantity> of sugar to a pan

Add <quantity>25<unit>g</unit></quantity> of salt and put over medium heat. Stir until everything is dissolved

Bring it to a boil and add the peeled asparagus. Cook them for 3m until slightly tender and transfer to an ice bath

Transfer the Vegan Hollandaise Sauce to a <quantity>1</quantity> charge whipped cream dispenser and shake well

Cut the asparagus diagonally into <quantity>2<unit>cm</unit></quantity> pieces

Transfer the asparagus to a dish, add <quantity>1<unit>tbsp</unit></quantity> of the Spinach & Wild Garlic Cream and mix it

Plate about ½ cup of the Vegan Hollandaise from the dispenser and top with 3 tbsp of the seasoned asparagus

Top with spinach and mixed greens salad to taste

Garnish with edible flowers and toasted pine nuts to taste

Drizzle with extra virgin olive oil and season to taste with flaky salt. The asparagus, hollandaise sauce and spinach is ready

Grab a glass of chilled white wine and enjoy!