Asparagus ricotta pudding

Peel the asparagus if necessary and cut off the woody tops. Keep 6 asparagus separate. Cut the rest into small pieces and cook in approx. 10 minutes in plenty of water with salt. Rinse them under cold water and let them drain well.

Purée the cooked asparagus with the ricotta and lemon zest and season to taste with salt, pepper, nutmeg and to taste a drop of lemon juice.

Whisk the cooled cream with gelatin evenly and pour this mixture into the plastic cups or pudding molds. Let stiffen in the refrigerator for at least 4 hours.

Grill the remaining asparagus in a greased grill pan and cut them into slanted pieces.

Using a spatula, scoop the bacon rounds from the baking paper and place them on the ricotta molds. Turn them over once to pour each puddink on a plate. Garnish the asparagus ricotta pudding with the grilled asparagus.