56 Asparagus Gâteau

Main ingredient

• 1 kg (2¼ lb) asparagus

1. Trim the asparagus with a potato-peeler - peeling away from the heads. Wash them and cook them in plenty of salted water.
2. Drain them and purée them in the liquidiser. If there are any coarse fibres in the purée, sieve it.
3. Put the mixture in a saucepan and let it reduce by one-third of its volume over a gentle heat, stirring frequently.
4. Take