Method

It begins with the vegetables because with their remains the base is made. Peel the carrot, cut into 3 cm pieces and proceed to shape it into a cone and save the rest. Cut the courgette in half lengthwise, remove the centre with the help of a spoon, cut it like a fan and reserve. Peel the potato, rounding it. Give it a cut at one end to serve as a base and hollow it out, giving it the shape of a box with the help of a spoon, and then cook it in olive oil at 90º, since it is intended to poach, not to take on colour.
Reserve on blotting paper. Clean the cheeks and season with salt and pepper. Briefly sear in the frying pan to seal them in the same oil as the potatoes.

For the base, sauté the minced garlic in a saucepan with oil and, when it is taking colour, add the minced onion and in the same order add the saved carrot, courgette and potato remains; not forgetting the bay leaf and a teaspoon of cumin grains. Once poached, add Andalusian sugar cane molasses and white wine, boil for three minutes and add the cheeks. Cover with broth with a pinch of salt and pepper and cook for two hours over low heat. Prick to see if they are tender, remove the cheeks and pass the sauce through the Thermomix (blender/mixer). If it is very light, reduce to medium heat for 10 to 15 minutes. Cook the carrot cones, the courgette fans and the asparagus for a minute, cool and set aside. Introduce the cheeks and asparagus in the potato, seeking height for the plate. Bake for 3 minutes at 180º and, meanwhile, sauté the carrots and courgette in a little Extra Virgin olive oil and salt.
Plating: place the cone in the centre of a plate, placing the vegetables around it. Top with Andalusian sugar cane molasses sauce with cumin and decorate with a sprig of fresh rosemary and a few drops of beet-infused oil.