A can of asparagus tips
Two tablespoons of unflavored gelatin
One-half cup of cold water
One-quarter cup of mayonnaise
One tablespoon of ketchup
One tablespoon of lemon juice
One-half teaspoon of salt
A pinch of pepper
Four hard-boiled eggs, chopped
One-half cup of whipped cream
Lettuce
A can of asparagus tips
Two tablespoons of unflavored gelatin
One-half cup of cold water
One-quarter cup of mayonnaise
One tablespoon of ketchup
One tablespoon of lemon juice
One-half teaspoon of salt
A pinch of pepper
Four hard-boiled eggs, chopped
One-half cup of whipped cream
Lettuce
Sieve the asparagus tips and strain them through a fine-mesh sieve
Soak the gelatin in cold water and dissolve it over low heat
Combine the asparagus purée, mayonnaise, ketchup, lemon juice, and seasonings
Add the dissolved gelatin and mix until well combined
Add the chopped eggs
Fold in the whipped cream
Mold into 4 to 6 individual servings
Chill in the refrigerator until firm
Unmold and garnish with small fresh lettuce leaves
Serve with mayonnaise.
