Preheat the oven to 130 degrees Celsius (266 degrees Fahrenheit).

Crumble the rye bread and place it in a food processor with hazelnuts, fennel seeds, and malt flour.

Process until coarse crumbs form, then spread the mixture thinly onto a baking sheet lined with parchment paper.

Bake until crisp, about 8-10 minutes, cool, and store in an airtight container to prevent it from becoming soft.

Trim the bottoms off the carrots and radishes, leaving about 2 cm of the green tops intact.

Snap the bottoms off the asparagus and cut them to the same length as the carrots.

Mix fresh cheese with mustard, lemon juice, powdered sugar, olive oil, and mint chopped very finely.

Season with salt and pepper, and place the cream in a piping bag.

Pipe the pots half full with the cream, and sprinkle the malt soil over the top to completely cover it.

Place the young vegetables with their tops upwards, and serve as a small appetizer or snack, optionally garnished with a few edible flowers for an extra botanical twist.