For 4 people
For 4 people
Cook the asparagus in a saucepan of boiling water for 20 minutes.
Keep 5 centilitres of cooking juices and drain the asparagus.
Cook the eggs for 10 minutes Sand a second pan of boiling water.
Immerse the gelatin in a bowl of cold water and stretch the gelatin leaves.
Boil the cooking juices of the asparagus.
When the latter is in turmoil, remove the pan from the heat and immerse the gelatin leaves, stirring to dissolve them.
Let the preparation cool and cut the asparagus into sections.
Scall and cut the eggs then mix them with the asparagus, the crème fraîche and the asparagus juice mixed with a gelatin using a blender.
Divide the cream in verrines and put them in the refrigerator for at least 3 hours.
Cut the smoked salmon into large pieces and die in the verrines on the cream.
Decorate with a touch of dill and serve.
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