Truffle ravioles spoons with asparagus cream and truffle salt

PREPARATION

• Finely chop the shallot. Cook the asparagus in boiling salted water.
• Cut off the asparagus tips and put to one side. Cut the stems into small pieces.
• Sweat the shallots in a drizzle of olive oil. Add the asparagus stem pieces, pour in the light cream and cook for 15 minutes. Season with salt and crushed black peppercorns.
• Blend the cream and strain if necessary to obtain a smooth texture. Refrigerate this asparagus cream.
• Shave the asparagus tips into ribbons using a vegetable peeler.
• Fill a large saucepan with water and bring to the boil. Poach the ravioles for 2 minutes in simmering water (do not let boil) and remove the ravioles with a skimmer.
• In an appetizer spoon, put some asparagus cream and a few ravioles.