Gazpacho of asparagus
Ingredients
Features
Description
Asparagus cut in half, use only the upper ends. Boil the green and white separately in two different pots, in salted water. Green asparagus is preparing for 15 minutes, the white — 20-25 minutes Beat green asparagus with 200 ml of broth left over from cooking, and olive oil, white asparagus with 150 ml of broth and olive oil. Season with red pepper to taste and cool.
The gelatin cover with cold water and allow to swell.
Preheat orange juice. Dissolve the gelatin in it, a little pepper.
gazpacho of green asparagus spread over the cup. Pour orange jelly layer thickness of 5 mm and store in the refrigerator. When the gel hardens, add the white asparagus gazpacho. Take in the refrigerator. Serve chilled.
Translated by site: wday.ru
