300 g green asparagus peel only the bottom third of the spears
500 g white asparagus peel the entire spears and cut off the woody ends. Cut both types of asparagus into pieces of 5 cm length.
18 pieces gelatine soak in cold water.
Boil the white asparagus in 1 l salted water adding 1 pinch sugar for 8-10 minutes. Add the green asparagus after 4-6 minutes. Remove asparagus from the pot, save the decoction, rinse with cold water and pad dry.
Dissolve the squeezed gelatine in 800 ml of the warm asparagus decoction, add 150 ml Neuburger White Wine as well as 5 tbsp. Asparagus Vinegar and season with salt and pepper as well as some Worchestershire Sauce
Brush a cake tin (1,5 l) with oil and cover it with some plastic foil. Cover the bottom of the cake tin about 1,5 cm with jelly and leave it in the refrigerator to solidify. Then layer the asparagus pieces on top, cover each layer with jelly and wait, until each layer is solid, before starting a new layer.
Cover the savoury and let it rest in the refrigerator for a minimum of 8 hours.
Before serving, turn the tin upside down, remove the foil and cut into slices using a sharp knife.
