Heat the brandade and then use a round cutter to place some of it on 4 elegant plates (preferably in a dark coulour). Cover each of these small brandade "cakes" with chopped olives and then sink a the base of each asparagus tip into the brandade so that they stand upward. Surround this with the green sauce.The beauty of this coulourful dish and its taste will delight your guests during a festive meal.
Put some water with salt to boil. Peel the asparagus, tie them together and boil them making sure they remain firm and crunchy. Cool them using some cold water and set aside.
Put the milk, garliccloves (whole and degermed), bayleaf, thyme, salt and pepper in a saucepan and cook for 5 min (WARNING: Be careful to ALWAYS add 1 tablespoon water when you boil milk in order to avoid it from sticking to the bottom of the pan).
Once this mixture is hot, cook the cod in it. Bring everything to a boil again and then remove from the heat. Wait 15 min before draining.