Aspic Eggs with Asparagus

aspic eggs with asparagus

Aspic Eggs with Asparagus

No ratings yet
Servings: 4
Calories: 179


  • 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
  • 14 oz freshly boiled asparagus tips


  • 4 sprigs flat-leafed parsley
  • tomato slices


  • 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.
  • 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.
  • 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.
Calories: 179 kcal
Carbohydrates: 9 g
Protein: 14 g
Fat: 8g
Saturated Fat: 2 g
Cholesterol: 189 mg
Sodium: 200 mg
Potassium: 389 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1098 IU
Vitamin C: 7 mg
Calcium: 59 mg
Iron: 3 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating