A crown of asparagus

Recipe from: 12/1/1992 12:00:00 AM
asparagus

Ingredients 12
Servings 8
Time

Ingredients

  • 64
    green asparagus
  • 500
    ml
    light chicken stock
  • pinch cayenne pepper
  • 25
    ml
    lemon-flavoured light olive oil
  • 4
    cooked chicken breasts
  • 20
    g
    gelatine
  • 500
    ml
    cream
  • 8
    chives
  • MAYONNAISE SAUCE
  • 100
    ml
    mayonnaise
  • 100
    ml
    yoghurt
  • salt and pepper
 

Method

 
Trim the asparagus and cut them in half, 6 cm from the top of each.
Poach the top halves for two minutes in the stock and remove. Set aside.
Add the cayenne pepper and oil to the stock and add the remaining asparagus. Cook until soft.
Process the chicken in a food processor, and run it through a sieve.
Soak and clear the gelatine and add it to the processed mixture.
Place over ice and iced water until it starts to gel.
Meanwhile, beat the cream until soft peaks form, and fold into the asparagus and chicken mixture.
Spoon into 8 lined and oiled ramekins. Refrigerate until set.
Mix the mayonnaise and yoghurt and keep in the refrigerator.
Turn out and tie 8 asparagus, with the help of the chives, around the side of each of the turned out creams. Or, if you find this difficult, simply stick the asparagus into the cream, and surround each one with asparagus spears and pieces of lettuce and watercress.
Round off with the mayonnaise sauce and garnish with holly leaves or pieces of lettuce.
MAYONNAISE SAUCE: Mix the mayonnaise and yoghurt, and season with salt and pepper.
 

 

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