Asparagus Cream Gelée with Spring Salad

Ingredients

• 24 green asparagus spears
• 10 white asparagus spears
• 50 g sour cream
• 4 sheets of white gelatin
• 0.5 bunch radishes
• 1 head lettuce
• 150 g lamb's lettuce
• 1 small red apple
• 3 tbsp olive oil
• 1 tbsp wine vinegar
• salt (pepper)

Instructions

1. 1.

   Wash and trim green asparagus; set aside about 10 spears for garnish, cut the rest into small pieces and simmer with 30 g crème fraîche, salt, and pepper for 20 minutes. Cook remaining asparagus in salted water until al dente in 5 minutes, then drain well. Peel white asparagus, trim ends, cook in salted water for 18 minutes, then drain.

2. 2.

   Blend green asparagus mousse in a blender. Soak gelatin sheets in cold water. Melt them in a saucepan, mix with a little asparagus cream, then fold into the remaining crème fraîche and the rest of the asparagus cream. Pour the mixture into mold cups and chill for at least 4 hours.

3. 3.

   Wash, dry, and tear salad into bite‑size pieces. Core the apple, cut into thin slices. Whisk oil, vinegar, salt, and pepper to make a vinaigrette, drizzle over the salad. Briefly dip the mold cups in hot water, then pour onto plates with the salad and decorate with white & green asparagus spears.