PREPARATION:
Trim leeks, removing the green part harder, and the first leaf exterior painters, then boil them in salted water for 3 minutes. Drain and one in half lengthwise, extending his sleeves to dry on a clean cloth.
Eliminate all the green part of leek and ground remained white with Mascarpone and ricotta. Season with salt and pepper and stir in gently the beaten egg until stiff with a pinch of salt.
Boil the asparagus for 4 minutes in salted water so that they are still crunchy. Drain, let cool, then arrange them vertically at the base and along the inner edge of four-cutter of 10 cm in diameter, buttered. Fill the center with the prepared mousse and decorated with salmon eggs.
Gently remove the circle cutter, asparagus tied with a sheath of leeks and serve.
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