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🍽️ Asparagus in Clear Jelly

65 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 500 g white asparagus
• salt
• 1 tbsp butter
• 1 tsp sugar
• 2 tbsp lemon juice
• 6 sheets white gelatin
• 3 tbsp chive rings
• chives (for garnishing, to taste)
• chervil (for garnishing, to taste)

Instructions

1. 1. Thoroughly wash the white asparagus.
2. 2. Peel the stalks completely.
3. 3. Cut off the woody ends.
4. 4. Wash the green asparagus.
5. 5. Peel only the bottom third of the green stalks.
6. 6. Cut off the ends here as well.
7. 7. Bring water to a boil and add salt, butter, lemon juice, and sugar.
8. 8. Cook the white asparagus in this liquid for about 18 minutes.
9. 9. Cook the green asparagus for only 10 to 12 minutes.
10. 10. Immediately shock the green asparagus in ice-cold water.
11. 11. Let the asparagus drain well.
12. 12. Save the asparagus cooking liquid (broth) for the jelly.
13. 13. Soak the gelatin in cold water.
14. 14. Squeeze the soaked gelatin well.
15. 15. Dissolve the gelatin in a little hot asparagus broth.
16. 16. Top up the solution with about 0.5 liters of asparagus broth.
17. 17. Mix the liquids well together.
18. 18. Finally, season the jelly liquid to taste.
19. 19. Cut the asparagus into pieces about 4 centimeters long.
20. 20. Distribute the asparagus pieces among 6 individual serving bowls.
21. 21. Sprinkle fine rolls of chives over them.
22. 22. Pour the dissolved asparagus jelly over the asparagus.
23. 23. Place the bowls, covered, in the refrigerator for a few hours.
24. 24. Garnish the finished asparagus to taste with fresh chives and chervil.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 65
• Protein: 5 g · Fett/Fat: 2 g · Carbs: 5 g