Asparagus Jelly Salad (ten Individual Molds) Recipe

Ingredients for Asparagus Jelly Salad (ten Individual Molds) Recipe

• 1½ cans asparagus (small square cans)
• 2 small onions, sliced
• 1 bay leaf
• ¼ ounce vegetable gelatin
• 2 hard-boiled egg yolks, chopped
• ¼ cup chopped olives
• 1 teaspoon salt

Instructions

1. Cut off three fourths of an inch of the tip of each stalk of asparagus.
2. Arrange these tips around the sides of ten jelly molds, five tips in each mold.
3. Cook the rest of the asparagus ten minutes, with the onions and bay leaf.
4. Add the vegetable gelatin, previously prepared for cooking in the usual way by soaking in hot water and draining several times.
5. Cook till gelatin is dissolved.
6. Rub through a colander.
7. Add the egg yolks, olives and salt.
8. Carefully put this mixture into the molds so as not to disturb the asparagus tips.
9. When cold, unmold and serve on lettuce with mayonnaise.