Asparagus Crab Aspic
Spoonsparrow Asparagus Crab Aspic is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g white asparagus (up to 1 kg if needed, depending on thickness)
- Salt
- sugar
- 0.5 untreated lemon
- 100 g Pacific shrimp (peeled and cooked)
- 600 ml asparagus broth
- Salt
- Pepper
- 10 sheets gelatin
- 2 tbsp chervil (finely chopped)
Instructions
-
1.
Peel the asparagus (set skins aside) and cook in salted water with sugar and lemon until tender. Remove and shock in cold water, pat dry. Simmer the asparagus water with the skins over low heat for 20 minutes, then strain.
-
2.
Soak gelatin in cold water, squeeze out excess, and dissolve it in 1 l of asparagus broth. Season to taste with salt and pepper, add chopped chervil. Line a shallow tray with a slightly thicker foil, pour about 0.5 mm of the asparagus-chervil gel onto the tray and chill until set; reserve the remaining gel.
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3.
Cool the rings well in the freezer.
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4.
Take the asparagus-chervil gel plate from the fridge, cut into strips 3 cm wide and 23 cm long using a ruler.
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5.
Wrap the rings with the gel strips (foil outward) and chill again.
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6.
From the asparagus, starting at the tips, cut pieces 60 x 4 cm in length.
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7.
Cut the remaining asparagus sticks into 1 cm slices.
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8.
Mix the asparagus slices with the shrimp.
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9.
Place the 4 cm asparagus pieces along the rim of the rings. Fill the center with the asparagus-shrimp mix.
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10.
Top with the leftover asparagus-chervil gel and chill again.
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11.
Remove the ring, peel off the foil, and serve with salad and an egg dressing.
