Cook the asparagus. Take a cake tin and layer the asparagus in the tin. Heat 300ml of the asparagus liquid and dissolve the gelatin in it. Pour on the asparagus so that they are just covered. Leave to cool in the fridge for 6 hours.
In a blender, spin the lovage and sunflower oil for a few minutes so that the oil absorbs the taste of the lovage. Pass the lovage oil through a sieve, collecting the oil. Mix the egg yolk, mustard, sushi vinegar, pepper and a pinch of salt with a hand blender. Add the lovage oil so it emulsifies into a mayonnaise. Separate the egg yolks from the egg white. Stir the egg yolks with some salt and pepper and put in the freezer for 24 hours. After thawing, the egg yolks will have solidified into a cream. Dress the plate as shown on the picture.