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24 asparagus spears, pared
18-1/3 oz. fish bouillon, heated to boiling
1-2/3 oz. vinegar
1 tsp. sugar
3 garlic cloves, pared, crushed
1-3/4 oz. pickled ginger, chopped
3-1/3 oz. oil
Blanch asparagus in boiling water. Drain; reserve blanching liquid for fish aspic. Place asparagus in bowl; add remaining ingredients except oil. Let cool. Add oil; toss to coat.
18-1/3 oz. fish bouillon, heated to boiling
1-2/3 oz. vinegar
1 tsp. sugar
3 garlic cloves, pared, crushed
1-3/4 oz. pickled ginger, chopped
3-1/3 oz. oil
Blanch asparagus in boiling water. Drain; reserve blanching liquid for fish aspic. Place asparagus in bowl; add remaining ingredients except oil. Let cool. Add oil; toss to coat.
