Asparagus Panna Cotta

For the Asparagus Panna Cotta

• 200 g asparagus
• 250 ml cooking liquid from the asparagus

Blanch the asparagus in plenty of salted boiling water. Refresh in ice-cold water and place in a blender, reserving the poaching liquid.

Soak the gelatine leaves in cold water for 4 minutes. Bring 250ml of the poaching liquid to the boil and add the gelatine. Pour into a blender and purée until smooth. Season with a little salt and purée again. Pass through a chinoise into a clean bowl