Ingredients

  • 30 ml (2 tbsp) unsweet gelatine dilute in a ½ cup of hot water
  • Add 125 ml (1/2 cup) cold water
  • 125 ml (1/2 cup) of vinegar
  • 15 ml (1 tbsp) lemon juice
  • 500 gr (2 cups) of boiling water
  • 125 ml (1/2 cup) sugar
  • 5 ml (1 tsp) salt
  • 500 ml (2 cups) asparagus cutted in pieces
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Preparation

  • Put in a mold. Cold in the refrigerator until firm.
  • Turn out the aspic on a lettuce. Decorate with quarters of tomatoes.
  • To make the turn out easier, grease the mold a little bit with vegetable oil before filling with the preparation.

Chef's notes

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