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Asparagus in jelly

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Ingredients for 4 servings:

  • 600 g asparagus, green
  • 3 sheets of white gelatin
  • ¼ liter vegetable broth
  • 200 g goat’s cheese
  • Mixed herbs
  • some natural yogurt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Line a 7×13 cm loaf pan with cling film. Trim the asparagus to the length of the pan. Blanch in salted water for 5 minutes. Soak the gelatin in cold water and dissolve it in the hot vegetable stock. Place a layer of asparagus in the pan and cover with vegetable stock. Continue layering until about 1/2 cm below the rim. Pour vegetable stock on top. Cover with film and refrigerate to set. Mix the goat’s cheese with a little yogurt until smooth. Chop the herbs and stir in. Serve with the asparagus jelly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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