This recipe was inspired by a photo that was on the back of another recipe I clipped from a magazine. It was so pretty, and so inviting - just beautiful spears of asparagus floating in a clear aspic gel, but no recipe! So I made this one up using a Thai inspired vegetable stock with lemongrass and chiles. The lemongrass and the asparagus together are just fabulous. I serve it with a goat cheese mousse and lemon chive vinaigrette. I wanted to add chive flowers to it and couldn't find any, so I added edible flowers (roses and snapdragons) from my garden instead.

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