Asparagus Panna Cotta

For the asparagus panna cotta, first cut off the woody ends of the asparagus and peel the lower third if necessary.

Cut off the tips and cut the rest into small pieces. Cut the onion into fine rings. Heat the butter in a non-stick frying pan.

Sauté the onion and the asparagus pieces. Pour in milk, add the tips and simmer until soft.

Attention: fish out the tips in time, as soon as they are crispy cooked and quench cold, for the decoration! Soak the gelatine in cold water.

Then add the cream and bring to the boil again. Blend finely with a hand blender or in a stand mixer. Squeeze out the soaked gelatine and dissolve in the warm mixture.

Season with salt and pepper. Pour into ramekins and chill for at least 4 hours. Arrange decoratively with the asparagus tips, a bouquet of lettuce and/or sprouts on a cool plate.

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