← All recipes

🍽️ Asparagus Jelly

53 kcal · 30 min · 4 servings

Ingredients

• 600 g asparagus
• salt
• 1 tbsp butter
• 1 tsp sugar
• 2 tbsp lemon juice
• 6 sheets gelatin
• 3 tbsp parsley
• watercress (to garnish as desired)

Instructions

1. 1. Thoroughly wash the white asparagus, peel it completely, and trim off the woody ends.
2. 2. Cook the asparagus in salted water with butter, lemon juice, and sugar for about 18 minutes. Immediately shock it in ice water to keep it crisp, then drain it. Save the cooking liquid (asparagus broth).
3. 3. Soak the gelatin in cold water, squeeze it well, and dissolve it in a little hot asparagus broth. Add another 0.5 liters of asparagus broth, stir everything well, and finally season the mixture to taste.
4. 4. Cut the asparagus into pieces about 4 centimeters long and distribute them on 6 plates. Decorate the rim with fresh parsley and pour the dissolved asparagus jelly over it. Place the plates in the refrigerator for a few hours, covered, until the jelly is set.
5. 5. Serve the dish garnished with fresh watercress as desired.

Nutrition per serving

• kcal: 53
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 4 g