Asparagus aspic

Some time ago I asked Nero di Seppia’s Facebook page fans what they would have liked to find within the following recipes, choosing between a first course, a main course or a side dish. The latter got the most votes, with an interesting request: “something with asparagus?”. So, dear Paola, here are your desires satisfied.
I wanted to propose a simple recipe, which accentuates the unique flavour of this vernal gift without any frills, in order to go with more complex main dishes without having limits with flavour pairings.  So I came across the blog Essenzalimentare, where I found what I was looking for. An extremely elegant dish, yet very easy to make, fresh and perfect to
taste when it starts getting hot. Furthermore, since it is served cold, you can also make it in advance the day before. Finally, you could also choose to serve this aspic as a light starter. Here is my recipe, with a few variations.

Ingredients for 4 aspics

– asparagus, 500g
– red onion, 1
– agar agar, 2 teaspoons
– butter, 40g
– salt
– roasted sesame seeds, for decoration
– thyme, for decoration

Wash the asparagus and don’t dry them. Remove the hard part at the bottom, cut off the
tips and keep them aside. Cut the rest in little pieces and steam cook together with the peeled and chopped onion. I used a very useful microwave bag by Toppits, and I cooked at 750W for about 5 minutes.
Blend everything with a  mixer, until you reach a smooth cream. Put it in a pot, add the agar agar, stir well and put over the fire to boil for about 3 minutes, adding 1 glass of warm water. Turn off the fire, adjust with salt, add the butter and stir. Pour the mixture in 4 wet ramekins.
Store in the fridge for at least 1 hour. Take each aspic out of the mould over a plate, decorate with sesame seeds, thyme leaves and the steam cooked asparagus tips.

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