Warm Dutch Asparagus with Lavender Butter, Kumquat Ravioli and Pepper Boursin

Ingredients
2 white asparagus
20 g Pepper Boursin
shavings of 1 green asparagus  
25 g butter (salted)
4 drops lavender essense
salt to taste

For the kumquat ravioli
10 g algin
5 g gluco
50 g kumquat purée

For the soil
10 g oats, roasted
5 g orange rind
5 g lemon balm
2 g sugar
2 g salt and pepper

Method
Take a spoonful of the kumquat mixture and immerse it into a water bath.
Let it sit in the bath for 30 seconds.
Wash the spheres in cold water and serve.
Brown butter, add sugar and lavender oil.
Sauté white asparagus and green asparagus till cooked.
Roast oats and orange rind, mix all ingredients to make a soil.
Dust soil on the plate, lay the 2 white asparagus and green asparagus.
Roll the shavings and arrange around the asparagus.
Arrange kumquat spheres, a quenelle of Boursin cheese and bigogne flowers.