Asparagus almond pudding

INGREDIENTS for 4 PEOPLE 500 g green asparagus, 250 g white asparagus, 5 gelatin sheets, 50 g of almonds, the juice of half a lemon, 20 cl of fresh cream, 2 tablespoons oil, lettuce for garnish, salt, pepper.

Wash the asparagus and remove them the final part of the tougher shank.

Peel and remove the toughest of white asparagus.

Cook then steamed for 20 minutes.

Let soften gelatin in cold water 10 minutes.

Cut 8 asparagus tips and 8 white asparagus tips and keep them aside.

Cut the remaining stems into small pieces and reduce it to a smooth puree, seasoning with salt and pepper, with the help of a food processor.

Put the asparagus puree in a saucepan and bring to a boil.

Pour 2/3 then in a bowl with the almond powder, lemon juice and stir carefully.

Add the gelatin previously well squeezed the remaining puree in saucepan and stir.

Stir the puree with the almonds and let cool.

Beat with a whisk the cream and add the asparagus puree.

Split the asparagus cream in 4 previously greased cocotte.

Let cool, then keep in the refrigerator for 3 hours.

When serving, turn the cocotte on individual dishes covered with salad leaves; Garnish with asparagus tips, pour a little olive oil and serve.