Surprise your family and friends at Christmas dinner with this fabulous starter! Make the presentation extra special by serving the dish in a preserve jar.
Trim away the woody base (2 cm) of the asparagus. Cook them briefly for about 3 minutes in a pan with boiling water. Then rinse the asparagus under cold water.
In the meantime, cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon and put in the blender or in the bowl of the hand blender. Purée the avocados with the juice of the lime and the cream to create a smooth mousse. Season with salt and pepper to taste. Divide the avocado mousse over the serving dishes.
Toast the pine nuts in a dry frying pan. Cool them on a plate.
Roll a slice of smoked salmon around the base of the asparagus spears. Pace them in the serving dishes.
Slice the cucumber into 1 cm cubes. Sprinkle the pine nuts and cubes of cucumber over the avocado mousse.
Using the leftovers: Use the rest of the green asparagus in a salad. Use a vegetable peeler to slice the raw asparagus spears into ribbons.
Garnish tip: Sprinkle with some shiso purple cress or green cress.
