Asparagus in Aspic RecipeOrigin: Britain Period: Traditional |
Ingredients
1 bunch asparagus spears (about 12) 
Asparagus in Aspic Preparation:Method:Cook the asparagus in just enough lightly-salted water so that the spears become tender (about 8 minutes). Drain the asparagus and retain the cooking liquid, returning it to the pot. Add the beef extract, celery, carrot, bay leaf and cloves to the asparagus stock and simmer for 30 minutes. Ten minutes before the stock is due to be ready add the gelatine to the cold water and allow it to soften. When the stock has done cooking add the gelatine and continue cooking until the gelatine has all dissolved. You now have your aspic. Strain the aspic through a double layer of muslin and lightly grease a loaf tin or mould with olive oil. Add a layer of asparagus in the bottom then a layer of eggs. Pour the aspic over the top and continue building in this way until all the asparagus and eggs have been used up. Allow the aspic to cool, cover and place in a fridge to cool and set completely. Just before you are ready to serve place the mould under hot water for a few seconds then unmould onto a serving plate. Garnish with herbs and serve. |
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