Peel the asparagus and put in a vacuum bag. Combine water, salt, sugar and lemon juice and the sour beer in a pan and heat; dissolving the salt and sugar. Cool the liquid in an ice-bath and pour into the vacuum bag and seal. Steam the asparagus at 80°C for about 15 minutes (depending on size) then divide the asparagus according to instruction. Save the liquid for the scallops!
This recipe uses vaccuum machine to seal the asparagus into the infusion, however, if you do not own a vaccuum device you can place the asparagus and liquid in a heatproof plastic bag, seal well and steam.
Wash and split the leeks lengthwise. Bake at 130°C for about 30 minutes. Grill the leeks, charring them well. Melt the butter with Espelette pepper and thyme in a saucepan. Pour the butter over the leek and zest the lemon over the top.
Mix eggs, lemon juice, Dijon and yuzu with a hand mixer. Gently pour in the oil whilst mixing until you achieve a thick textured mayonnaise. Season with salt.
Put the trout roe into a piping bag. Slice the scallops thinly and season with salt. Pick the dill and chervil into cold water. Smoke the leek oil.
When serving: Place the asparagus on plates, pipe out dots of the mayonnaise and trout roe around the plate. Place the scallop slices on top and decorate with dill, chervil and drizzle the leek oil around the dish.