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Aspic Eggs with Asparagus

140 calories per serving
Serve with: a well seasoned remoulade sauce, and white bread.

ingredients

serves 4
450 ml (3/4 pint) chicken stock
6 tablespoons dry sherry
4 teaspoons powdered gelatine
1 tablespoon chopped, mixed fresh herbs
4 hard-boiled eggs
flat-leafed parsley
400 g (14 oz) freshly boiled asparagus tips

Garnish
4 sprigs flat-leafed parsley
tomato slices

method

1. Warm the chicken stock and stir in the sherry. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add it to the chicken stock. Add the chopped herbs. Pour a little of the liquid jelly into four individual moulds, turning them until the sides are completely covered with jelly. Place in the refrigerator to set.

2. Slice the eggs. Place a few parsley leaves in the bottom of each mould with a slice of egg on top. Add a layer of asparagus tips and then pour in sufficient liquid jelly to cover. Return the moulds to the refrigerator to set.

3. Repeat the layers until the moulds are filled, allowing the aspic to set at each stage, and all the ingredients have been used. Chill the aspic for 3 hours. Turn each mould out on to a plate and serve garnished with sliced tomato and parsley.

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