Stuffed Kohlrabi with Green Asparagus and Red Lentils

A more wonderful asparagus recipe:

Peel the kohlrabi and hollow them out with a Parisienne cookie cutter. Make the balls and the hollowed out kohlrabi al dente. Steam the cleaned fennel and the asparagus spears until soft. Soak the red lentils in cold water for an hour, drain and make. Heat all the vegetables with an eighth of a liter of vegetable stock. Season with fresh tarragon, a tiny bit of coriander, cayenne pepper and salt. Remove the vegetables and keep warm. Bind (assemble) the sauce with pieces of ice-cold butter. Fill the kohlrabi balls and the lentils into the hollowed out kolrabi. Arrange the asparagus spears and fennel decoratively and garnish with the sauce.

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