Chartreuse Of Asparagus And Leeks Served With An Emulsion Of Chervil

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2 tablespoons butter, softened

3 medium leeks

Salt and pepper to taste

12 spears of pencil-thin asparagus

1 ( 5 ounce) chicken breast

1 egg

1 yolk

1/4 cup heavy cream

3 tablespoons milk

1 cup vegetable stock

2 tablespoons heavy cream

5 drops lemon juice

1 teaspoon butter

6 chervil sprigs

12 chervil flowers

2 very thinly sliced pieces of black truffle, cut in thin strips

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