Panna Cotta Asparagi di Santena

Soak the sheets of gelatine in cold water for 10 minutes and stew the asparagus for 7 minutes.
With Minipimer blender or traditional blender, reduce the asparagus in cream, taking care to remove any solid residue. Place in a saucepan the cream, sugar and asparagus cream.
Heat the mixture, squeeze and add the sheets of gelatin, blending until they are completely dissolved.
Bring to the boiling point, then turn off the heat and let it cool down for about 30 minutes at room-temperature.
Pour the mixture into individual ramekins and put in the refrigerator for at least 5 hours.
Transfer the cream into bowls and garnish with the asparagus tips.

Source: Piemonte Terra del Gusto