Green Asparagus Parfait with Tomato Salad Sauce

A more wonderful asparagus recipe:

Parfait of green asparagus with tomato asparagus salad sauce.

Soak the gelatine in cold water. Cut the heads and stems of the asparagus into small pieces. Cut the middle part into slices and soften in the vegetable soup. Peel the lower part from the stem and soften with the asparagus heads, remove to cool and set aside.

Finely grind the asparagus slices in a hand blender, set aside 2 tbsp asparagus puree. Grind the rest together with the liquid butter and the squeezed gelatine, put it into a large enough bowl, fold in the lightly whipped cream and season with salt, sugar, a little bit of juice of a lemon and cayenne pepper. Pour the mixture into small ramekins and chill well.

For the salad dressing, mix well vegetable soup, olive oil, balsamcio and pureed asparagus spears. Cut small slices from the ends of the stalks and add them to the salad dressing. Add tarragon and diced tomatoes and season well with salt and freshly ground pepper.

Turn the parfait out onto a plate, arrange the asparagus heads and spread the salad dressing evenly around them.

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