Spargel Aspic with Egg

Ingredients

• 250 g white asparagus
• Salt
• 1 tsp sugar
• 150 g princess beans
• 2 hard‑cooked eggs
• 1 red chili pepper
• 1 Carrot
• 5 gelatin sheets
• 200 ml dry white wine
• 1 bay leaf
• 3 Juniper berries
• 2 tbsp chives
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Peel the asparagus and cook it covered in salted water with sugar for about 20 minutes. Drain, cool, and cut the spears in half. Reserve the asparagus stock. Rinse, trim, and cook the beans in salted water for about 8 minutes. Shock in ice water and drain. Peel the eggs and slice them crosswise into 5‑6 mm thick rounds. Wash, trim, and slice the chili pepper into rings. Peel the carrot and cut it into fine strips or shave it. Briefly blanch in salted water, shock, and drain.

2. 2.

   Soak gelatin in cold water. Bring wine with 300 ml asparagus stock, bay leaf, and juniper to a boil and reduce to about 400 ml over 10 minutes. Strain through a sieve and dissolve the pressed gelatin into it. Add chives and season with vinegar and salt.

3. 3.

   Pour some aspic liquid into a shallow, tall dish or mold (about 24 cm diameter). Arrange egg slices, sprinkle carrot strips and chili rings, then pour a little aspic over them. Let set in the freezer briefly. Then re‑pour aspic (warm slightly if needed) and arrange asparagus spears tightly on top. Cover with aspic and freeze again. Finally add beans and cover with remaining aspic. Keep covered for at least 2 hours in the refrigerator to firm.

4. 4.

   Before serving, briefly dip the dish or mold in hot water and release the aspic. Slice into pieces with a sharp knife and serve.