Rinse asparagus spears, remove peel and cut ends into small pieces, cook in boiling salted water with butter, sugar and juice of one lemon for about 18 minutes, green asparagus spears only 10-12 minutes, then rinse with ice and drain, keep asparagus broth.
Soak gelatine in cold water, squeeze out, let it melt in a little bit of hot asparagus broth. Pour about 1/2 liter of asparagus broth, mix and season. Line a terrine or loaf pan (about 1 1/2 ltr.) with plastic wrap, leaving a rim overhanging. Layer in the asparagus spears and chives, pour the asparagus jelly over the top and fold the foil over the top. place in the refrigerator for just a few hours.
To serve, turn out the aspic, cut into slices and sprinkle with chive rolls. You can offer ham with it.
Tip: As an alternative to fresh chives, you can use the freeze-dried.
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