Prawn and Asparagus Aspic

prawn and asparagus aspic

Prawn and Asparagus Aspic

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Servings: 4
Calories: 172


  • 1 lb asparagus
  • 3 1/2 pints water
  • salt
  • juice of 1 lemon
  • 14 oz frozen peeled prawns thawed
  • 4 teaspoons powdered gelatine
  • 1/4 pint dry white wine
  • 1 hard-boiled egg
  • few sprigs dill


  • Peel the asparagus, chop off the woody bases and tie into a bundle. Bring the water to the boil, with a little salt and the lemon juice, then add the asparagus, cover the saucepan and boil for 20 - 30 minutes.
  • Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water. Rinse
  • the prawns and dry them on kitchen paper. Lift the asparagus out of the pan, reserving the cooking liquid, leave to cool and then cut the asparagus into 5 cm (2 in) lengths.
  • Measure 375 ml (13 fl oz) of the reserved cooking water into a bowl, stir in the wine and gelatine. Pour a little of the liquid jelly into four glasses or glass dishes, and turn until evenly coated with jelly. Leave in the refrigerator to set.
  • Cut 4 slices from the egg. Place 1 sprig of dill, 1 slice of egg, 2 pieces of asparagus and a few prawns in the bottom of each glass, cover with liquid jelly and return the glasses to the refrigerator.
  • Allowing the aspic to set at each stage, continue to repeat the layers in this way until you have used all the ingredients. Chill until ready to serve.
Calories: 172 kcal
Carbohydrates: 8 g
Protein: 28 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 206 mg
Sodium: 166 mg
Potassium: 566 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 928 IU
Vitamin C: 21 mg
Calcium: 121 mg
Iron: 3 mg
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