The aspic was a huge part of the midcentury. The mid century cook embraced the aspic like nothing else. There are so many different recipes from appetizers and salads to main dishes and desserts. The main dish aspics are the strangest – but the mid century cook often used leftovers to make their aspic dinners. If you really think about it – they were being very innovative. . .
This was easy to put together. And molded well.
The first eew moment for me was using the canned asparagus. I understand why it needed to be canned – you use the canning juice for the aspic and it gives the aspic a great asparagus flavor. But canned asparagus is so soft and slimy to me.
The celery was very crisp, so there was a big differential in the textures of the vegetables.
My friend’s husband absolutely loved the aspic. He ended up taking the leftovers home with him he liked it so much.
I served the molded gelatin over baby arugula sprigs. The arugula blended very well.
I’m not saying it was bad. I’m not saying it was good. It was strange. For me it was a texture issue. I think if I could have gotten over that I would have liked it better.
ASPARAGUS AND CELERY ASPIC
3 Cups Canned Asparagus Tips, Liquid Reserved
1 Tablespoon Unflavored Gelatin
½ Cup Chicken Stock
Salt and Paprika To Taste
2 Cups Chopped Celery
Heat asparagus liquid; add 1 tablespoon gelatin and stir to dissolve. Combine remaining liquid with chicken stock to measure 2 cups. Add Dissolved gelatin mixture. Season with salt and paprika. Chill until partially set. Combine chilled gelatin mixture with celery and asparagus tips. Pour into wet mold. Chill until completely firm.
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