Mousse of White Asparagus with Pearls of Salmon Caviar

• 900 g/2 lb white asparagus
• 4 leaves gelatine</

Peel and trim the asparagus and poach in salted water until cooked, then refresh in iced water and drain. Save the tips of 15 stalks, cutting them to about 4 cm/½ inches long. Chop up the rest of the asparagus and purée in a blender or food processor until smooth. Rub this mixture through a sieve into a bowl. Soak the leaves of gelatine in cold water to cover until soft and the