10-20 asparagus tips
3 eggs, hard cooked, chopped
1/2 tsp. basil
1/4 tsp. garlic
1/4 tsp. nutmeg
2 tbsp. dry sherry wine
1/2 oz. gelatin, unflavored
1/2 pt. double cream
Salt
Pepper

Combine asparagus tips, eggs, and spices in food processor. Add salt and pepper according to your taste. Blend until smooth. Place sherry into a small bowl and sprinkle gelatin into the sherry. Place bowl into a hot water bath and stir until gelatin is dissolved.

Mix gelatin mixture with asparagus mixture. Set aside. Whip the cream into soft peaks. Fold the whipped cream, lightly, into the asparagus mixture and place this mixture into ramekins lined with oiled grease-proof paper. Chill until set. Garnish with lemon baskets and fresh parsley. Serves: 4.