Verrine with green asparagus

Directions:

1. Wash the green asparagus and cut off the woody ends. Cut the asparagus into pieces approx. 2-3 cm long.
2. Bring a pot of water to the boil and blanch the asparagus for about 3-4 minutes until it is just soft. Then drain into a sieve and rinse with cold water to stop the cooking process. Drain.
3. Mix cream cheese, crème fraîche, chopped garlic, lemon juice and zest in a bowl. Season with salt and pepper.
4. Fold the asparagus pieces into the cream cheese mixture until evenly distributed.
5. Pour the asparagus and cream cheese mixture into small glasses or jars and chill in the refrigerator for at least 30 minutes so that it firms up a little.
6. Garnish with fresh herbs before serving.