top of page

White asparagus jelly with caviar

Spargel Kaviar.png


1 jar/can of white asparagus with liquid (500 g in total)

still mineral water

2.5 g Kappa

1.2 g Xanthan 


Asparagus tips


grated lemon peel

Olive oil



Puree the asparagus with the liquid in which it is preserved and pass it through a very fine sieve or super bag. Pour mineral water into the resulting juice until the liquid has a total weight of 500g. Stir in the Kappa and Xanthan and place in the refrigerator for a few hours so that they can combine well with the liquid. Bring the liquid to the boil, stirring constantly. Remove from the heat and allow to cool to 50-60 °C. Pour into suitable rectangular moulds and leave to rest in the fridge for 3 hours. Serve with asparagus tips, caviar, grated lemon and olive oil.

bottom of page