Try this wonderful spring recipe from Clement at The Peninsula Hotel.
Cut the tough bottoms of the asparagus off. Boil the asparagus in salted water until tender and then shock it in ice water to stop the cooking process and preserve the color.
Dry the asparagus on paper towels.
Juice 5 green apples. Heat a quarter of the apple juice in a saucepan and add it into it the soften gelatin (place gelatin in ice water for 10 minutes until soft). Then combine all the juice together, check the seasoning, cool down, and then keep the mixture in the fridge for at least 3 hours.
In a blender mix the oil, vinegar, mustard, and salt and pepper until emulsified.
On the plate: Place the asparagus and mixed baby greens on the plate, add the apple gelatin cut in small 1-inch cubes, place some hazelnuts around, add thin slices of the remaining green apple and finish with a drizzle of hazelnut dressing.