Combination of asparagus, parsnip and Ganda Ham

Peal the asparagus and slightly cook in lightly salted water. Cut the asparagus: 6cm (including the head), 4cm (for the other pieces). Chop the remaining pieces. Dress the inside of the inox ring with Ganda Ham and put the asparagus against it. Fill with the egg and the rest of the chopped asparagus. Leave to steam for a minute.

Sauce: peel the parsnip, chop into small pieces and cook until done in consommé and cream. Process and pass it through a fine sieve. Season with pepper and salt and thicken with butter. 

Finishing touch: Place the tower of asparagus in the middle of the plate. Scoop the sauce aroundand finish with dill.