Cook the asparagus and drain. When cool, cut the top part of the stems to the height of your mould. Put to one side.

Purée the remaining asparagus.

Soak the gelatine sheets in a bowl of cold water.

Roughly chop the skin of half a preserved lemon.

In a saucepan, bring the cream to the boil then remove from the heat and add the squeezed out gelatine.

Blend then add the puréed asparagus and the roughly chopped lemon.

Check the seasoning.

Put the asparagus along the edges of the mould like a crown and fill the mould with your mixture.

Refrigerate for at least 4 hours. Turn out carefully.