John Myers
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Asparagus: Asparagus Aspic with Quick Sauce
The perfect asparagus: asparagus aspic with quick sauce recipe with a picture and simple step-by-step instructions.
the brawn
- 6 Rods Asparagus green and fresh
- 1 piece Hard boiled egg
- 1 handful Chervil and chives
- 1 tablespoon White balsamic vinegar
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 100 ml Asparagus stock reduction from boiled asparagus peels
- 3 sheet Gelatin white
the sauce
- 1 piece Organic egg yolks
- 1 tablespoon Cream cheese
- 3 tablespoon Cream 10% fat
- 1 pinch Black pepper from the mill
- 1 pinch Salt
the brawn
- Peel the lower third of the asparagus, cut off the ends and cut into pieces approx. 1 cm long.
- Soak the gelatine in a little cold water, let it swell and squeeze out.
- Heat the asparagus stock reduction, add the asparagus pieces, cook for a minute and then turn off the stove. The residual heat makes the asparagus nice and soft.
- Clean and finely chop the herbs. Add the swollen gelatine and the herbs to the hot asparagus pieces. Season to taste with salt, pepper and vinegar. The brew can taste a bit strong. After gelling, it loses its flavor.
- Cut the boiled egg into thin slices.
- Now put half of the asparagus pieces in a suitable vessel – I have enjoyed a soup cup – first, pour the broth over them so that they are just covered. Now add a layer of egg slices and finally the rest of the asparagus pieces. Add more broth and top with two or three slices of egg.
- Place in the refrigerator to gel.
the sauce
- Mix the egg yolks with the cream, cheese, salt and pepper well until a creamy sauce is formed.
serving
- Remove the brawn from the container and cut in half. Put a little sauce on a plate, place the aspic halves on top and garnish with fresh chervil. There was also a slice of freshly toasted white bread
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