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Asparagus recipe: Asparagus in herb jelly with lemon cream sauce
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 portwine < br> and lemon juice seasoned
young carrots in plenty of salted water 5 to 10 minutes
blanch.
you should do, but still his dente. With a skimmer
Remove, drain and into a bowl.
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 .
Intermediate repeatedly with jelly cover. Last
herbs again and insert the remaining Gelierbrühe on top.
In a refrigerator overnight to solidify. Carefully
on a disk crash.
For the lemon cream sauce with salt and pepper lemon rind and juice ~
so long stir until the salt has aufgeIöst. Gradually, after
while stirring the halbgeschlagene cream, until a smooth sauce
arises. Last
the chopped Zitronenmelisseblätter give in and the sauce to serve asparagusaspik
.
After: 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: Appetizer
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