Rinse the potatoes thoroughly and soften in salted water with a little caraway. Drain the water, remove the skin from the potatoes while they are still hot and cut them into slices.
For the asparagus-pea leaf salad, remove the skin from the onion and cut into small cubes with the bacon. In a frying pan, brown the bacon first, then add the diced onion and sauté until translucent.
In a small saucepan, brown the butter until it smells nutty. 4.
Peel the asparagus spears (the green ones only in the lower third) and cut them diagonally into slices. In a frying pan, caramelize the powdered sugar until light. Sauté the asparagus slices in it at low temperature. Douse with a few spoonfuls of clear soup and cook al dente in a few minutes. 5.
Stir the remaining clear soup with vinegar and mustard and mix with half of the potato slices. Add the bacon and onion cubes with the asparagus spears and brown butter and season with salt, pepper and 1 pinch of sugar.
For the doughnut potato salad, mix the mayo with sour cream or crème fraiche, clear soup and curry. Rinse, quarter, core and cut the apple. Halve the pickles lengthwise and cut into slices. Mix everything with the remaining potato slices and season with salt, pepper and 1 pinch of sugar.
7. divide the stilt into the individual muscle strands and cut into half a centimeter.