Difficulty:[usr 3]
Cook the asparagus upright in a high container in boiling salted water, keep the heads and put the rest in a blender to obtain 20 cl of pulp.
For the bavarois, make a béchamel sauce with the flour, butter and milk, melt the gelatin in lukewarm water.
Mix the asparagus pulp with the béchamel, add the white chicken stock, let cool. Incorporate the whipped cream and double cream, stiffly whipped together, and the chopped tarragon.
Assemble the chaplains with slices of smoked salmon, stuffing them with asparagus bavarois, close them with a sprig of blanched chives, make three per person.
Slightly whip 10 cl of whipping cream, add a lemon zest, a teaspoon of lemon juice, horseradish, chopped chives and 2 drops of tabasco.
Arrange on a plate:coat the bottom of the plate with sauce, arrange the three chaplains in a star shape, put around the edges a little sauce, a few leaves of lamb's lettuce and in the center the asparagus heads, then sprinkle with a few pink berries lightly crushed and sprigs of chervil.
