Melt the butter in a heavy-based
pan. Once it’s foaming, add the
asparagus and cook for 4-5 mins until
soft but not coloured. Remove from the
pan and drain well on kitchen paper.
Rinse out the pan and pour in the cream,
milk and garlic. Bring to the boil, simmer
until reduced to 350ml – check by
pouring into a measuring jug – then add
the asparagus and boil for a few secs.
Remove from the heat.
Blend the mixture in a liquidiser along
with the spinach leaves, then sieve into
a clean bowl. Add the soaked gelatine
and stir until dissolved. Sieve again and
allow to cool for a few mins in the fridge,
but do not let it set.
Beat the egg white to soft peaks,
then carefully fold into the asparagus mix
and season. Divide the mousse between
4 glasses or ramekins and leave them
to set in the fridge.
To make the ham salad, mix all the
ingredients, apart from the watercress, in
a small bowl and season. When the mousse
is set, remove each glass from the fridge,
place some watercress leaves on top of
the mousse, spoon on the diced ham
salad and drizzle with a little olive oil.