Asparagus Jelly Noodles

1. Bring the asparagus stock and agar agar to the boil; boil for a few minutes.
2. Pour into a measuring jug and immediately mount with the olive oil using a hand-held blender — it will look like mayonnaise.
3. While still warm, dissolve the soaked gelatin into the mixture.
4. Pour onto a tray to form a layer approximately 4 mm thick and leave to cool.
5. Cut into shapes of your choice, or use to make cannelloni, open ravioli, or bavaroise.

Serving suggestions: in a starter with salmon, langoustine, crab, or prawn components; in an entremets with Parma ham and basil; or in a composition with sole, asparagus, and potato.