Potty Brawn

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Blanch the asparagus in boiling salted water for about 5 minutes. Wash the tomatoes, cut in half. Cut cheese balls in half. Wash basil, shake dry, pluck leaves from stalks and chop except for something to garnish. Remove the asparagus from the water and rinse with cold water

2. 2

   Soak gelatine in cold water. Mix the stock, vinegar and honey. Season with salt and pepper. Cut asparagus spears in half. Wrap 1 slice of ham around the lower halves and cut into small rolls. Cut the remaining asparagus into equally sized pieces.

3. 3

   Dissolve the gelatine warm. Add the stock while stirring. Layer asparagus, ham rolls, tomatoes, mozzarella and basil in preserving jars. Fill up with stock and chill for at least 4 hours, preferably overnight. Serve with a shmanddip and rustic bread

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
130 kcal

CARBS
4 g

FATS
4 g

PROTEINS
7 g