Recipe for Green Asparagus Panna Cotta with Chervil and Hazelnuts

Cooking the asparagus, preparations. Cut off the ends of the asparagus and peel them with a vegetable peeler. Reserve 16 asparagus tips. Bring a pot of water to a boil and immerse the asparagus for about 7-8 minutes. Only add the asparagus tips in the last 4 minutes. Check for doneness by piercing the asparagus with a knife. Drain, keeping about 3 tablespoons of cooking water in a small saucepan to dissolve the gelatin. Peel, sprout and roughly chop the garlic. Rinse and dry the chervil. Chop it finely. Simmer the gelatin in the asparagus cooking water, mix well and, at the first boil, remove from heat and let cool slightly.

The mixture When the asparagus is well drained in a colander and then on a cloth, set the tips aside. Cut the asparagus and place it in a large bowl with the garlic, Greek yogurt, and spreadable cheese. Blend everything with an immersion blender and incorporate the diluted gelatin. Blend again. Stir in the chopped chervil and mix well. Divide this mixture between four molds and refrigerate for 6 to 8 hours.

Hazelnuts Toast the hazelnuts in a non-stick pan, stirring them frequently. Be careful, they can roast quickly. Once they are nicely toasted, remove them from the heat, let them cool a bit before placing them in a plastic bag and roughly crushing them with a pestle, hammer, or rolling pin.

Presentation Just before serving, slide a knife between the mold and the asparagus flan, and dip the molds in a shallow hot water bath for about 30 seconds. Unmold them onto each plate and keep in the refrigerator. At the last moment, sprinkle with hazelnuts and drizzle with hazelnut oil. Surround with the reserved asparagus tips and a few sprigs of chervil.