Turkey Aspic with Peas and Asparagus
Rinse the asparagus, trim the woody ends and cook in boiling salted water for 5 minutes. Add the peas and cook for another 5 minutes. Drain the asparagus and peas.
Rinse the radishes, trim and slice. Arrange the vegetables and turkey in 2 deep serving dishes.
Bloom the gelatin in cold water for 5 minutes. Squeeze out the excess water from the gelatin and stir over low heat with the broth. Add the vinegar and sugar and season with salt and pepper. Carefully pour over the vegetables.
Chill in the refrigerator until set.