Asparagusulz

For the asparagus sauce, peel the asparagus stalks starting from the head end, cut away any woody ends. Boil in salted water, to which a little sugar has been added, until al dente and quench. Peel the carrots and kohlrabi and cut into sticks. Cook in a little salted water until al dente. Wash and slice radishes. Finely chop parsley and chervil.

Soak gelatine in cold water. Heat the soup with the vinegar. Squeeze the gelatine and dissolve in the soup. Refrigerate.

Line a terrine mold with plastic wrap. Put in a layer of asparagus spears, carrot, radish and kohlrabi sticks and sprinkle with herbs. Pour some of the jelly over the top and let it gel. Fill the terrine mold with two more layers and finish with gelatin. Allow the asparagus jelly to set overnight in the refrigerator.

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