Roasted asparagus with Bresaola and St Marcellin espuma

For 4 people

• 20 green asparagus
• 10 slices of Bresaola
• 1/2 well done St Marcellin cheese
  (40g (1^1/2 oz))
• 200ml (1 cup) of liquid cream
• 1 point of a knife of fine salt
• Olive oil
• Chervil

In a pan, pour the cream, the St Marcellin cut in pieces and the salt. Heat on low heat, stirring regularly, until the cheese is completely melted.Sieve carefully, then pour into the siphon (be careful because it’s going to be hot). Close, add two gas capsules and shake a dozen time.

Set aside, but not in the fridge; the espuma needs to stay lukewarm.

Wash the asparagus and cut the feet. Place them in a pan with 100ml (1/2 cup) of water, cover and cook for about 5 minutes. Drop the asparagus on paper towel. Cut each Bresaola slice into four straps, then wrap two of them around every asparagus. When all the asparagus are wrapped, place them in a frying pan with a little bit of olive oil, and brown them.

Place the asparagus in the plates, add some St Marcellin espuma and a few sprigs of chervil on top. Serve immediately.