Chartreuse of Asparagus and Leeks Served with an Emulsion of Chervil

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For the leeks:

2 tablespoons butter, softened

3 medium leeks

Salt and pepper to taste

For the mousse:

12 spears of pencil-thin asparagus

One 5-ounce chicken breast

1 egg

1 yolk

1/4 cup heavy cream

3 tablespoons milk

Salt and pepper to taste

For the sauce:

1 cup vegetable stock

2 tablespoons heavy cream

5 drops lemon juice

1 teaspoon butter

6 chervil sprigs

For garnish:

12 chervil flowers

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