Pat'S Asparagus Aspic

Name: Pat'S Asparagus Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 1/2 c. white vinegar; 1 c. water; 1/2 tsp. salt; 2 envelopes Knox gelatine; 1/2 c. cold water; 1 c. chopped celery; 1 small jar pimento, drained; 1 small onion (2 Tbsp.), grated; juice of 1/2 lemon; 1/2 c. chopped pecans; 1 large can asparagus, chopped; 1/4 liquid from asparagus

Eats Now Editorial Team · 409 kcal · Vegetarian

Jump to Recipe

Pat'S Asparagus Aspic – a delicious recipe with sugar, white vinegar, water, salt, gelatine, cold water. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3/4 c. sugar
1/2 c. white vinegar
1 c. water
1/2 tsp. salt
2 envelopes Knox gelatine
1/2 c. cold water
1 c. chopped celery
1 small jar pimento, drained
1 small onion (2 Tbsp.), grated
juice of 1/2 lemon
1/2 c. chopped pecans
1 large can asparagus, chopped
1/4 liquid from asparagus

1
Boil together for 3 minutes the sugar, vinegar, 1 cup water and salt.
2
Dissolve gelatine in 1/2 cup cold water and add to boiled mixture.
3
Cool until syrupy.
4
While cooling, mix remaining ingredients.
5
Mix all ingredients together and refrigerate.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. sugar, 1/2 c. white vinegar, 1 c. water, 1/2 tsp. salt, and more.

Yes, Pat'S Asparagus Aspic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
409 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Easy Chicago Style Spinach Pizza
3 Veg Cauliflower Cheese
Tofu And Bean Sprouts
Asparagus & Black Bean Sauce Stir Fry

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy