Asparagus mousse with smoked salmon.  4 serv.   300g canned white asparagus (keep 5 cl juice) 2 boiled eggs  5 tablespoons light cream 15%  4 slices smoked salmon  3 gelatine sheets (3 g) Soak the gelatine sheets in a bowl of cold water. Boil 5 cl of asparagus juice. Wring the gelatine with your hands and let it dissolve in the heated juice off the heat. Leave to cool.  Puree asparagus, eggs, cream and juice containing gelatin. Fill glasses two thirds with mousse. Refrigerate at least 3…