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Shoots. grilled with asparagus sauce and a little bit of fresh green spinach. >> anthony: that is incredible. >> alessandro: wow. the flavor of this, huh? >> rene: so, this is actually beer made from asparagus. >> anthony: it's tasty. >> rene: yeah. >> rene: what's the meat, veal? what was the name of the cow. >> soren: uh, 76300330. >> rene: chef, do you want to do the tartar? >> anthony: what are you thinking, just hack up the meat? >> rene: hack up the meat. oh, it already looks good. i'm going to go on the asparagus, on the leeks. clean them up, grill them. put a little sun lotion on these...

>> rene: maybe we'll cook this for lunch spiced with the tartar. chop that up with the freshly slaughtered meat from one of soren's cows. >> rene: what else? >> soren: the asparagus? >> rene: yes, let's do that. i'm hungry man. >> noma chefs: the asparagus come out? >> rene: asparagus, beautiful. >> noma chefs: let's go! >> rene: we have sauce up, please? >> noma chefs: yes. >> rene: and then just one dollop right there in the middle, okay? >> noma chefs: yes. >> noma waiter: we roast the asparagus with this pine, that's why we have the branch. you do not eat that branch however. >> alessandro...

Shoots. grilled with asparagus sauce and a little bit of fresh green spinach. >> anthony: that is incredible. >> alessandro: wow. the flavor of this, huh? >> rene: so, this is actually beer made from asparagus. >> anthony: it's tasty. >> rene: yeah. >> rene: what's the meat, veal? what was the name of the cow. >> soren: uh, 76300330. >> rene: chef, do you want to do the tartar? >> anthony: what are you thinking, just hack up the meat? >> rene: hack up the meat. oh, it already looks good. i'm going to go on the asparagus, on the leeks. clean them up, grill them. put a little sun lotion on these...

>> anthony: it's tasty. >> rene: yeah. >> rene: what's the meat, veal? what was the name of the cow. >> soren: uh, 76300330. >> rene: chef, do you want to do the tartar? >> anthony: what are you thinking, just hack up the meat? >> rene: hack up the meat. oh, it already looks good. i'm going to go on the asparagus, on the leeks. clean them up, grill them. put a little sun lotion on these guys. soren, do you want to do a potato salad? >> soren: yeah. >> rene: what should we put on the tartar? wild onions -- bit of this horseradish. that's the chives. chive flowers. >> anthony: okay a little salt...

And fresh green paste. >> that is incredible. >> wow. >> the flavor of this, huh? >> so this is actually beer made from asparagus. >> it's tasty. >> yeah. >> what's the meat? >> veal. >> veal. what was the name of the cow? >> 76300330. >> chef, do you want to do the tartare? >> what are you thinking, just hack up the meat? >> hack up the meat. >> it already looks good. >> i'm going on the asparagus and the leeks. clean them up, grill then. a little sun lotion on these guys. do you want to do a potato salad? >> yeah. >> what you would put on the tartare? wild onions. a bit of this horseradish. ...