A crown of asparagus

Ideas
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

64.00 asparagus
500.00 ml stock — chicken
cayenne pepper — pinch
25.00 ml olive oil — lemon infused
4.00 chicken breast fillets — cooked
20.00 g Sheridans gelatine
500.00 ml cream
8.00 fresh chives
MAYONNAISE SAUCE
100.00 ml mayonnaise
100.00 ml yoghurt
salt and freshly ground black pepper
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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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