Asparagus, Pepper and Chive Aspics
Print Category Mold Thematic No thematic Source Maxi Evaluation
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Ingredient
- 500 g (1 lb) green asparagus
- 5 stems chives
- 1 L (4 cups) vegetable broth
- 1 garlic clove, chopped
- ½ red pepper, diced
- ½ yellow pepper, diced
- Sufficient quantity salt and pepper
- 20 g (2 tbsp) powdered gelatine
Preparation
- Heat vegetable broth with chives and garlic. Season with salt and pepper.
- Break off asparagus tips and blanch in broth for 1 to 5 minutes according to asparagus size. Drain and let cool.
- Measure 250 ml of broth and filter through a strainer, add gelatine. Mix well to dilute, add diced sweet peppers and heat over low heat to completely dissolve gelatine.
- Arrange asparagus tips appealingly in 6 to 8 small ramequins and pour equal portions of the gelatine in each ramequin so as to completely cover asparagus. Let cool, carefully remove from ramequins and serve with a salad of spring greens.
Cook commentary
Serves: 4-6
Chef's Tip: For a delicious soup, combine asparagus stems, 2 garlic cloves, two sweet pepper halves, a handful of rice and one litre of chicken broth. Boil for 30 minutes. Pour into blender and pulse until smooth, add a little cream 15% and sprinkle with chopped herbs to taste.
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