Asparagus jelly noodles

These "noodles" don't contain any flour or eggs, but a jelly of asparagus stock and olive oil. It's a very pure preparation based on reduced cooking liquid from asparagus and olive oil.

Makes 850g.

Asparagus jelly noodles

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concentrated asparagus stock



agar agar


leaf gelatin, soaked



extra virgin olive oil

Preparation method

  • Bring the asparagus stock and agar agar to the boil. Boil for a few minutes.
  • Pour into a suitable measuring jug and mount immediately with the olive oil using a hand-held blender. It will now look like mayonnaise.
  • Make sure the mixture is still warm and dissolve the soaked gelatin in it immediately.
  • Pour the mixture onto a suitable tray that is big enough to create a layer approximately 4mm thick and leave to cool.
  • Cut out into shapes of your choice. You could also use it to make cannelloni, open ravioli, or bavaroise.

Serving suggestions

  • In a starter with salmon, langoustine, crab, or prawn components.
  • In an entremets with Parma ham and basil.
  • Use in a composition with components of sole, asparagus, and potato.

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