Asparagus Glas le Cáis Uachtar

Wash the asparagus, drain it and cut off the lower ends. Put the asparagus in boiling salted water and cook for 8 minutes. Take out and rinse under cold water.

Peel the garlic and stir in a garlic press, 1 pinch of salt and softened butter. Halve the baquette slices and brush with garlic butter. Wash the chervil, shake dry and chop except for a few leaves. Wash the lemon and then cut half of the peel thinly into fine strips.

Beat the low-fat cream cheese and milk until smooth. Add capers and chervil, pepper. Arrange the asparagus with the cream cheese sauce on the plates. Garnish with lemon zest and wedges and sprinkle with chervil. Roast the baguette under the preheated grill and serve with it.