Hallertau asparagus jelly

Ingredients for 4 servings:

• 1 kg asparagus
• 1 liter of water
• 5 stalks of chervil or parsley
• 200 g lean cooked ham
• Salt
• 12 sheets of white gelatin or 2 packs of powdered gelatin
• Pepper, white
• 5 tbsp vinegar (white wine vinegar)
• Sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Peel the asparagus and halve thick stalks crosswise. Bring water with salt and sugar to a boil and cook the asparagus until al dente. Remove from the pan and let cool. Soak the gelatine in cold water. Season the hot asparagus stock with sugar, salt, vinegar, and pepper. Squeeze out the gelatine and dissolve it in the water. Let the stock cool slightly. Cut the ham into thin strips. Wash the chervil or parsley, shake dry, and pick off the leaves. Arrange the asparagus and ham evenly in a bowl lined with cling film. Pour the stock over the asparagus and ham, making sure it is well covered. Carefully scatter the chervil/parsley leaves over the asparagus. Let the asparagus set in the refrigerator for at least 2 hours, ideally overnight. Turn out and garnish.