Completed with a Rose from Salmon - perfect!

Ingredients

• 300g white asparagus, peeled
• 300g green asparagus, peeled
• 250ml of cream
• 250ml of asparagus stock
• lemon juice
• 12 sheets of gelatine
• 60-80g cured salmon, sliced
• Seasoning: chilli, muscat

Preparation

1. Begin by adding the asparagus to boiling water, adding a little sugar and salt.
2. Boil for 5 minutes.
3. Remove the asparagus from the boiling water once it is al dente and allow to cool. Keep the asparagus stock.
4. Once cool, cut asparagus into 3 cm pieces and place them in layers in the tureen, keeping the tops of the asparagus aside for the top layer of the dish. If you do not have a tureen, you could use a cake tin instead.
5. Allow the gelatine to soften in cold water for approx. 3-4 minutes then press to remove excess liquid and place into the asparagus stock.
6. Add the cream, ground chilli, muscat and a dash of lemon juice.
7. Do not add all the asparagus stock to the tureen, just enough to almost reach the top of the asparagus pieces.
8. Allow the asparagus and stock to settle and in the meantime cut the tops of the asparagus into halves.
9. Place the asparagus tops now on the surface of the dish and add the rest of the asparagus stock. Cover the tureen or mould with plastic wrap and place in the fridge for 5-6 hours or over night.

Serving suggestion

Cut the asparagus tureen into slices as thick as a finger and place 2/3 slices on a plate with a coulorful salad and vinaigrette of herbs. To give the dish that special touch, use 1 or 2 slices of smoked salmon, formed into roses and served on bread.