To serve, fry the peeled asparagus in a hot pan with a little canola oil from all sides. Once it is nicely colored, reduce the heat and add butter as well as the peel of the lemon. Flavor with a little salt and wait until the butter is foamy and brown. Put the pan aside and cut the apple in thin stripes and marinate them with a little lemon juice. To start plating, place three pieces of asparagus on the plate and put one cured egg yolk next to it. Arrange the apples and some basil leaves on the asparagus and pour some basil broth on the plate. To finish things up, drizzle a little butter from the asparagus pan on top and maybe a little salt if you like.