Asparagus And Celery Aspic
Nutrition
Calories: 15.09 kcalCarbohydrates: 2.55 gProtein: 1.75 gFat: 0.1 gSaturated Fat: 0.03 gSodium: 26.23 mgFiber: 1.38 gVitamin A: 11.44 IUCalcium: 22.64 mgIron: 0.98 mg
Ingredients
- 3 cups canned asparagus tips reserve the liquid
- 1 tbsp gelatin
- 3 tbsp asparagus liquid
- Chicken bouillon or canned bouillon
- Salt
- Paprika
- 2 cups chopped celery
Instructions
- Drain the contents of: 3 cups canned asparagus tips.
- Reserve the liquid. The tips may be cut in two or they may be used whole as a garnish around the edge of the mold.
- Soak: 1 tbsp gelatin in: 3 tablespoons asparagus liquid.
- Heat the remaining asparagus liquid and dissolve the gelatin in it. Add to make 2 cups of liquid in all: chicken bouillon or canned bouillon.
- Season these ingredients with: Salt and paprika.
- Chill them. When they are nearly set, combine them with: 2 cups chopped celery, and the cut asparagus tips in a wet mold.
- Chill the salad until firm. Unmold and serve with: cream Mayonnaise.