Ingredients

  • 30 ml (2 tablespoon) of unsweeted gelatin, diluted in 125 ml (1/2 cup) of water
  • 125 ml (1/2 cup) of cold water
  • 125 ml (1/2 cup) of vinegar
  • 15 ml (1 tablespoon) of lemon juice
  • 500 gr (2 cups) of boiling water
  • 125 ml (1/2 cup) of sugar
  • 5 ml (1 tablespoon) of salt
  • 500 ml (2 cups) of sliced asparagus
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Preparation

  • Mix all ingredients and lay down the preparation in a mold.
  • Set in the refridgerator till it gets firm texture.
  • Unmold the aspic over a salad and garnish with tomato's quarter.
  • To ease the unmolding of the aspic, slightly grease the mold with vegetable oil before setting in the preparation.

Chef's notes

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