For the boudin 125g butter
700g white asparagus, peeled and finely chopped
Juice of 1 lemon
50g caster sugar
4 pieces of wild garlic
1tbs coarse-grain mustard
100ml white wine
300g chicken mousse (see note 1)
4 slices of bread into crumbs (crusts removed)
4 whites, to soft peak
Method Place a large saucepan on a medium heat, melt the butter and add the white asparagus and lemon juice, cook for five minutes using a lid and, shaking the pan constantly, add the salt, sugar, wild garlic, grain mustard and white wine. Remove the lid and reduce the wine to a syrup.
Now add the milk.
Cook with lid again until the asparagus is tender. Place into liquidiser and purée. Check the seasoning and cool. Fold in the remainder of the ingredients, leaving the whites until last. Gently fold in the whites.
Place into a piping bag.
Roll out a sheet of clingfilm and pipe out a sausage about 6in long, now roll in clingfilm into a cylinder shape. Tie both ends.
When ready to use, poach in boiling water for about 10 minutes, rest for two minutes, remove from clingfilm and serve.
Note 1: For the chicken mousse, purée 500g chicken breast in a food processor. Season and mix in 200ml double cream, 100ml whipping cream, four egg yolks and six egg whites.
Note 2: For the wild garlic foam, heat 125ml milk and 25ml cream. Add 50g wild garlic, blitz and pass. Add 1g lecithin, blitz again and pass through a fine sieve.