Blitz the asparagus with most of the stock in the food processor and pass through a very fine sieve

Take some of the stock to gently melt the gelatin

Whip the cream to be almost stiff and set aside

Mix the melted gelatin and the beurre fondue in the asparagus batter

Chill over ice while constantly until it is starting to set

Fold in the whipped cream gently

Season with salt, pepper, lemon juice, and cayenne

Fill into a cling-film lined terrine form, cover, and chill in the fridge for several hours

Remove from terrine form by gently lifting it out with the cling-film and discard the cling-film

Slice into finger-thick slices