Ukrainian Countdown 3: Asparagus Salad in a Champagne Orange Aspic

champagne

🥗Healthier: sparkling water

💰Cheaper: white grape juice

Sparkling water provides fizz without alcohol, while grape juice is more affordable.

gelatin

🥗Healthier: agar-agar

💰Cheaper: gelatin powder

Agar-agar is plant-based, suitable for vegetarians.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Boil an entire bottle of champagne (750 milliliters) with 4 cups of water, 6 tablespoons of sugar, and the zest of 1 orange.

Add 6 tablespoons of white vinegar to the mixture.

Remove from heat and stir in 8 tablespoons of unflavored gelatin until dissolved.

Layer a small amount of the gelatin mixture in the bottom of a mold and let it set slightly.

Arrange radishes and orange segments in the mold.

Blanch 18 asparagus spears in the microwave for 3 minutes, then cool them in cold water.

Cut the asparagus to fit the height of the mold and place them upright in the mold.

Add another layer of the gelatin mixture over the asparagus and let it set.

Continue layering with micro pea greens, orange segments, and pickled beets, ensuring the beets are patted dry to avoid bleeding color.

Refrigerate or freeze to set the aspic completely.

To unmold, dip the mold in hot water for a few seconds, then carefully flip it onto a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens