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Asparagus recipe: Asparagus in jelly with Herbs
Ingredients for 8 servings:
500 g boy spring carrots into thin slices
200 g spring onions, white parts only into thin slices 1 kg
peeled asparagus into thin slices
salt 1 1 / 2 l Gelierbrühe (*)
sorrel leaves
Pimpinelle
sauce
1 large. Lemon juice and grated peel
2 dl cream
1
tsp. salt 1 / 4 tsp.
10 Zitronenmelisseblätter pepper chopped
Preparation: (*) Gelierbrühe: asparagusfond with Gelierpulver touched with
Port wine and lemon juice seasoned
young carrots in plenty of salted water 5 to 10 minutes
blanch. You should not yet be dente. With a skimmer
remove, drain and place in a bowl
give.
Spring onions in the same water 2 or 3 minutes
Blanch, remove, drain and into a second
bowl.
the asparagus in lightly salted water with some sugar and lemon juice
3 to 5 minutes bubbling simmer. Remove, drain
let cool all vegetables well and blot dry.
The floor and the wall of a 2 liter capacity Terri shape (based on quantity
asparagus with 1 kg) with a 5 mm high layer of cold
Gelierbrühe cover.
This young, entstielte sorrel leaves and Pimpinelle
decorative plates in the fridge and cool briefly, until the jelly is firm.
then successively carrots, onions and asparagus
single. Between them again and again cover with aspic. Last
herbs again and insert the remaining Gelierbrühe
on top.
In a refrigerator overnight to solidify. Sorgfältig auf eine
Platte stürzen.
Für die Zitronen-Sahne-Sauce Salz und Pfeffer mit Zitronenschale und
~saft so lange verrühren, bis sich das Salz aufgeIöst hat. Gradually, after
while stirring the cream halbgeschlagene give
until sauce is smooth. Last
the chopped Zitronenmelisseblätter give in and the sauce to serve asparagusaspik
.
By: Oskar Marti, A Poet in the kitchen, spring in the kitchen, Hallwag
Bern, 1994, ISBN 3-444 -- 10416-2
(22.04.94, Rene Gagnaux @ 2:301 / 212.19)
Rubrik: Starter
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