For the egg:
Switch sous vide bath
on 63°C and place egg in and sous vide for 1 hour. After one hour place in ice water and refresh.
Crack egg open into vinegar water and pouch for 30 seconds.For the white and green asparagus:
Bring water, salt, lemon juice and butter to a simmer in a large pot. Lower the trimmed and cleaned white asparagus into the simmering water.
Cook the white asparagus in the simmering water for at least 3 minutes. A fork needs to go through it and come out clean it must not be crunchy like green asparagus. Remove from the water straight into a medium pan with butter, salt and pepper.
Serve straight from the pan onto the plate.For the spring vegetable salad
Mix together with vinaigrette just before serving.For the lime vinaigrette:
Combine the mustard, vinegar, orange juice and zest in a blender and blend at medium speed for 15 seconds. While the machine is running slowly add 125ml of oil. Transfer the vinaigrette to a mixing bowl and whisk constantly and at a steady stream add the remaining oil.For the celeriac puree:
In a sauce pot sauté the sliced onion and garlic in butter to translucent. Do not colour. Add the celeriac
and apples then sauté with onions for 5 minutes.
Transfer to the sauce pot and add the milk, cream, salt and pepper. Cook for +-10minutes and test if it is soft and tender to puree. Blend to a fine purée and strain through a fine stainless steel mesh sieve. Reheat to order.For the toasted hazelnuts
Toast Hazelnuts in a hot oven until golden brown, season with salt and leave to cool. Once cooled blend into a crumble.
Recipe reprinted with permission of Chef Christo Pretorius
and The Azure Restaurant at The 12 Apostles Hotel and Spa