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🍽️ Hammer and Asparagus Aspic

223 kcal · 30 min · 4 servings

Hammer and Asparagus Aspic Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the carrot, celery, and leek thoroughly.
  2. 2. Remove tough parts and cut the vegetables into large chunks.
  3. 3. Place the vegetable pieces in a pot with one liter of water.
  4. 4. Add mustard seeds, peppercorns, juniper berries, and a bay leaf.
  5. 5. Bring the mixture to a brief boil.
  6. 6. Place the ham into the boiling water.
  7. 7. Let the ham simmer gently for about one hour.
  8. 8. Skim off any foam that forms with a spoon.
  9. 9. Wash the white and green asparagus.
  10. 10. Peel the white asparagus completely.
  11. 11. Peel only the bottom third of the green asparagus.
  12. 12. Cut off the woody ends of both types.
  13. 13. Tie the white asparagus into a bundle using kitchen twine.
  14. 14. Tie the green asparagus into a bundle as well.
  15. 15. Cook the white asparagus in the ham broth for 15 to 20 minutes.
  16. 16. Cook the green asparagus in the same water for about 8 minutes.
  17. 17. Remove both asparagus bundles from the pot.
  18. 18. Shock the asparagus under cold water.
  19. 19. Cut the cooled asparagus into small pieces.
  20. 20. Soak the gelatin in cold water.
  21. 21. Remove the cooked ham from the broth.
  22. 22. Let the ham cool down.
  23. 23. Strain the broth through a sieve.
  24. 24. Measure out about 700 milliliters of the broth.
  25. 25. Add white wine and vinegar to the broth.
  26. 26. Cut the cooled ham into small cubes.
  27. 27. Squeeze the soaked gelatin well.
  28. 28. Add the gelatin to the warm broth.
  29. 29. Dissolve the gelatin completely over low heat.
  30. 30. Stir the asparagus pieces into the broth.
  31. 31. Stir the ham cubes into the broth.
  32. 32. Line a terrine mold with plastic wrap.
  33. 33. Pour the aspic mixture into the prepared mold.
  34. 34. Place the mold in the refrigerator for about 3 hours.
  35. 35. Let the aspic set.

Nutrition per serving