Asparagus aspic recipe

Recipe for asparagus aspic

Coat the base and sides of ramekins with aspic jelly. Cut asparagus tips to the height of the ramekins and arrange them so that they stand upright around the edge, closely pressed together. Fill the centre of the ramekins with a puree of foie gras. Cover with a pic and leave to chill in the refrigerator for several hours before serving.