Glynn Purnell serves up fennel cloud with asparagus on Saturday Kitchen.

The ingredients are:

For the fennel juice: 3 large fennel bulbs, juiced, 5g ascorbic acid, also known as Vitamin C powder, 50g sugar and pinch salt.

For the fennel cloud: 50g caster sugar, 320ml strained fennel juice, 18g albumin powder, 1 leaf of gelatine, soaked in cold water, 2 tsp Pernod and 5g fennel pollen, available online (optional).

For the asparagus and fennel tar-tar: 3 spears white asparagus, peeled and sliced, 3 spears green asparagus, sliced, little olive oil, lemon juice, to taste, ½ fennel bulb, grated, 1 tbsp chopped fresh tarragon and salt and freshly ground black pepper.

For the green asparagus: 3 spears green asparagus, peeled, 60g butter, ½ lemon, juice only and 2 tbsp beef stock.