Asparagus foam with delicious smoked salmon

Soak the gelatin leaves in a bowl of cold water. Bring to the boil 5 cl of the asparagus juice. Soothe the gelatin in your hands and dissolve it in the heated juice out of the fire. Allow to cool.
Mix together the asparagus cut into sections, the eggs peeled and cut into pieces, the fresh cream and the asparagus juice containing the gelatin. You must obtain a very smooth cream. Pour into mini-glas by filling them together by two thirds.
Place in the refrigerator for at least 3 hours.
Cut the smoked salmon into small dice and spread them over asparagus foam in the glasses. Decorate with a strand of dill or other aromatics to your taste.
Serve fresh entry or dining aperitifs