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Chef Isidoro Consolini’s recipe Ingredients for 4 people: 2 layers of brik pastry 800 g of green asparagus Badoere IGP or Cimadolmo IGP 1 slice of garlic For the zabaione: 20 g of egg yolk, 30 g of water, 50 g Extra Virgin Garda DOP olive oil salt and pepper For the mousse: 500 g of boiled whipped cream 50 g of grated grana cheese 4 g of agar-agar 250 g of whipped cream Preparation: Clean the asparagus keeping only the tips, chopped like a “duck-bill valve”, sizzle them quickly with a bit of oil and the whole slice of garlic, which you should remove before serving. For the mousse: boil the cream with the agar agar, leave it to cool down then add the grana, blend together and ad the whipped cream at the temperature of 28°. For the zabaione: add all of the ingredients in a pan and whip “bain-marie”. Settle the asparagus on a plate on top the cannelloni, on the side the zabaione. Serve with a a bit of sauce next to it or leave it aside in small bowls.