1️⃣ Make the aspic
Make the aspic according to the instructions on the package.
2️⃣ First layer
Pour a layer of aspic into the bottom of a mold so that the bottom is covered.
Refrigerate the mold until the jelly has set.
3️⃣ Decorate the bottom
Peel the eggs and cut them into slices.
Arrange the slices neatly in a pattern in the mold.
Decorate with some whole asparagus.
4️⃣ Filling
Cut the rest of the asparagus into pieces.
Add the shrimp and vegetable mix.
Spread evenly.
5️⃣ Pour over aspic
Carefully pour over the rest of the aspic so that everything is covered.
6️⃣ Set aside
Refrigerate for at least 2–3 hours, preferably overnight.
7️⃣ Roll out the cabaret
Quickly dip the mold in hot water for a few seconds.
Place a plate over it and quickly turn it over.
Serving
• Serve cold
• Perfect for cold buffets and holidays
• Mayonnaise and lemon go well with it
