Brown the butter. Use it to grease the tins and place the remaining butter in the fridge. Combine all dry ingredients in a food processor. Add water, milk, egg yolk and the cold butter and knead to a smooth dough. Wrap it in cling film and let the dough rest in the fridge for 20 minutes. Roll the dough out thinly using a pasta roller and cut out circles. Line the tins with the dough and bake for 20 minutes at 175C.
Svecia cheese cream
Grate the cheese into a blender. Add the eggs and mix to obtain a cream. Bring the milk to a boil, pour it into the blender and continue mixing for a few minute until the cream thickens. Pour the cream into a bowl and place it over an ice bath to cool it. Pour the cold cream into a piping bag and leave in room temperature until serving.
Peel the asparagus thoroughly. Bring the water to a boil with salt, sugar and quince juice. Add the peels and simmer for a few minutes on low heat. Strain the liquid and allow it to cool. Place the asparagus in a vacuum bag and add the liquid. Seal the bag and cook the asparagus in a steam oven at 80C for 12-15 minutes. Cut the asparagus as instructed by your chef and keep the liquid for the green pea foam.
Green peas and green pea foam
Remove the peas from their pods. Bring well salted water to a boil and cook the peas for 1 minute, then cool them quickly in cold water. Put a few green beans aside for garnish and place the remaining beans in a juicer along with the pea shoots and the pods from the peas. Mix and strain the juice, then leave the juice cold in a saucepan. Just before serving: Brin the juice quickly to a boil, add the butter and some of the asparagus liquid to taste. Season with salt. Use a hand blender to make a foam with the lecithin.
Rinse and pluck the pea shoots. Keep them on wet paper until serving.