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Green Asparagus Panna Cotta
Peel all the fresh asparagus.
Take three-quarters of them and delicately cut off the tender heads.
Then, slice the remaining stalks into medium-sized pieces.
The remaining asparagus will be served raw and cut into thin shavings using a mandolin.
Meanwhile don't forget to softening the gelatin leaves in a bowl of cold water, ensuring they are fully submerged.
