Summary

Ingredients

• 1 kg asparagus
• 1 liter water
• 5 stalks chervil or persilie
• 200 g ham, lean cooked
• salt
• 12 sheets white gelatine or 2 packs powdered gelatine
• Pepper, whiter
• 5 tablespoon vinegar, (white wine vinegar)
• sugar

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Instructions

1. Peel the asparagus and cut thick sticks in half crosswise. Bring water with salt and sugar to the boil and cook the asparagus in it until al dente. Take out and let cool.
2. Soak the gelatine in cold water. Season the hot asparagus stock with sugar, salt, vinegar and pepper to taste. Squeeze out the gelatine and dissolve it in it. Let the brew cool down a little.
3. Cut the ham into narrow strips. Wash the chervil or parsley, shake dry and pluck the leaves off.
4. Spread the asparagus and ham evenly in a terrine lined with cling film. Pour the stock over it, the asparagus and ham should be well covered. Carefully spread the chervil / parsley leaves over the top.
5. Let the brawn gel in the refrigerator for at least 2 hours, preferably overnight. Overturn and garnish.