TODAY'S RECIPE - FRESH ASPARAGUS IN ASPIC
Well, I've never made aspic and initially I thought I would need a mold, but I see it's just spooned over the asparagus. Otherwise, the thought of this big molded gelatin dish wasn't one I was looking forward to making or eating. This is even a stretch, but since I saved the recipe, I must make it!
Serves 6
asparagus:
2 1/2 lbs asparagus
boiling water
1 1/2 tsp salt
tarragon aspic:
1 1/2 envelopes unflavored gelatin
1 1/2 cups chicken broth
1/2 cup dry white wine
2 tbsp tarragon vinegar
1 tsp dried tarragon leaves
1/2 tsp salt
2 hard cooked eggs
lemon mayonnaise:
1 cup mayonnaise
1/4 cup lemon juice
1/4 tsp salt
dash of pepper
Break or cut off tough ends of the asparagus, leaving them as long as possible. Peel the stalks. Bunch together and tie with string and place upright in deep saucepan. Add boiling water and cook, covered, for 12-15 minutes until stalks are tender. Do not overcook. Drain asparagus and chill in ice water for 30 minutes. Drain well.
Make tarragon aspic by sprinkling gelatin over 1/2 cup water to soften. In a medium saucepan, combine chicken broth, wine, vinegar, tarragon, salt and softened gelatin. Over medium heat, stir constantly until mixture starts to boil. Remove from heat. Strain gelatin mixture into a medium bowl and discard the tarragon. Nestle the bowl of hot gelatin mixture into a larger bowl filled with ice water. Chill, stirring occasionally until the consistency of unbeaten egg white; about 20 minutes.
To assemble, divide asparagus into thirds. Arrange one layer on a chilled plate and spoon 1/2 cup aspic over the top. Repeat two more times and spoon any remaining aspic around the edge. Refrigerate at least 1 hour or until firm. Serve with lemon mayonnaise.
For the lemon mayonnaise, combine all the ingredients and mix well. Refrigerate until ready to use. Makes 1 cup.
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