Pork tongue lasagne

Place the tongues in boiling salted water for 5 minutes and set aside. Meanwhile, we poach the garlic and then the vegetables for 30 minutes, and then add the tongues. Cover with water and add the spices, and cook for 1:30 Hrs over medium heat, at which point remove the tongues, peel and cool. Strain the resulting broth, in which we blanch the 4 carrots sliced to 2 mm and the tips of the green asparagus, which we have cut in halves and lengthwise, and set aside cold. We then reduce the stock until it is mellow and tasty, and assemble the dishes with the help of a ring, placing slices of pork tongue and carrot, finishing with the green asparagus and seasoning the whole with the reduced juice and the spring onion and pepper vinaigrette.

Time: 2:30Hrs