Tartar of bethlehem asparagus with whole truffle and caviar

Bath asparagus (because it only grows there in england!)
Whole raw truffle
Osciatre caviar
Thick cream
Chicken stock

Bath asparagus.
1 tablespoon of butter
Half a garlic clove - minced
500g Bath asparagus
Sea salt
Black pepper
240g of chicken stock
In a saucepan on medium heat, melt the butter. Add the garlic and cook for a minute, don’t let the garlic burn. Add the stock, cover and let simmer until the base of the Bath asparagus is tender but still green (5 to 10 minutes).

Sauce.
1 tablespoon of butter
Half a clove of garlic - minced
500g Bath asparagus cut in small pieces 
Sea salt
Black pepper
240g cup of chicken stock
120g of thick cream.
In a saucepan on medium heat, melt the butter. Add the garlic and cook for a minute, don’t let the garlic burn. Add the Bath asparagus, season with salt and pepper, and cook for a few minutes. Add stock, cover and let it simmer until the Bath asparagus is very tender but still green (10 to 15 minutes).

Put them in a blender to turn them into a puree. Return to pot and stir in cream, then warm over low heat. Season with salt and pepper to taste.

Serving.
Place some Bath asparagus around the plate and pour on a little sauce. Add the raw truffle and caviar. Serve sauce in individual bowls.