Asparagus Mousse in a Glass

Ingredients

• 500 g white asparagus
• Juice and zest of one untreated lemon
• 1 tsp sugar
• 500 g Green Asparagus
• 6 sheets gelatin
• 400 ml cold whipping cream
• Salt, white pepper from the mill
• A few frisée salad leaves
• 2 tbsp dry sherry
• juice of half an orange
• 1 tsp Honey
• soy sauce
• 4 tbsp olive oil
• Salt, black pepper from the mill

Instructions

1. 1.

   Peel the whole white asparagus and cut off woody ends. Bring salted water with lemon juice and sugar to a boil. Cook the asparagus for 5 minutes. Remove, drain well, and let cool on a wide plate. Reserve the cooking liquid.

2. 2.

   For the green asparagus, peel only the lower ends, trim any hard tip if necessary. Boil in the same asparagus water for 5 minutes. Take out and also spread to cool on a plate. Trim the tips and set aside.

3. 3.

   Soak gelatin in cold water for 4-5 minutes, squeeze dry, and dissolve over low heat. Cut green and white asparagus into pieces and puree separately. Season each with salt, lemon zest, and white pepper.

4. 4.

   Stir half of the liquid gelatin into the white asparagus puree and the other half into the green puree. Whip the cream stiffly. As soon as the purees begin to gel, fold in the whipped cream.

5. 5.

   First layer the green mousse, then the white on top, filling glasses. Chill for 3-4 hours. Wash the salad and let drain. Tear into pieces and mix with the asparagus tips.

6. 6.

   Whisk all dressing ingredients together and combine with the salad. Let sit briefly. Season with salt and pepper and spoon over the mousse.