Smoked Salmon and Asparagus Tart

Peel the lower third of each green asparagus spear and all of the white asparagus spears. Put about 1 litre salted water into a pan with the butter, white wine and asparagus peelings and bring to the boil. Add the white asparagus and simmer for about 10 minutes, then add the green asparagus and cook gently for 10-15 minutes, until done. Leave to go cold, then halve each spear lengthwise and cut off the tips (approx. 6-7 cm long). Stand the asparagus spears around the edge of four moulds (approx. 8 cm in diameter and 5 cm deep). Put the shrimps into the middle and press down.

Soak the gelatine in cold water.

Put 100 ml of the asparagus water into a pan with the vegetable stock. Heat and dissolve the squeezed-out gelatine in the hot liquid. Add lemon juice and sea salt to taste. Leave to cool and pour a little into each mould, so that the shrimps are covered. Leave to set (put into the refrigerator if necessary). Finely dice the ends of the asparagus (left from cutting off the tips) and scatter on top of the shrimps. Cover with more of the aspic and leave to set. Finish off with a layer of salmon caviar and again cover in aspic. The asparagus tips should still extend above the edge. Chill for at least 2 hours.

Mix the vinegar, with the oil, sugar, a little of the asparagus water, salt and chilli to make a dressing.