Vegetables in Aspic
Rinse carrot, peel and julienne in vegetable slicer. julienne. Parboil carrot strips in boiling salted water for 1 minute, drain and rinse.
Add frozen peas to boiling salted water and cook 3 minutes. Pour into colander and rinse with cold water.
Rinse, remove seeds and cut chile into rings. Drain asparagus through a sieve, taking care to collect the liquid. Cut spears in half crosswise. Peel eggs and slice.
Soak the gelatin in cold water. Rinse chives and shake dry, then slice diagonally into rings. Wet gelatin, add to small pan and melt over low heat. Add asparagus stock and 1/2 liter (approximately 2 cups) of vegetable stock and stir. Season well with vinegar, salt, pepper and coriander.
In a 24 cm (approximately 9 1/2-inch) pan, pour a thin layer. Refrigerate for about 15 minutes until firm.
Layer chiles and chives, then largest egg slices, then carrots. Cover with a layer of gelatin. Cool again until firm.
Layer asparagus and peas into pan and cover with gelatin. Cover with plastic wrap and refrigerate for at least 3 hours.
To serve, dip the pan briefly in hot water to loosen arrange on a plate, slice and garnish with remaining chives.