Aspic is always beautiful and spectacular, even in the lean version. You don’t have to make a lot of it, or you can even cook it in portions and serve it on a beautiful plate. For a brighter vegetable taste, carrots and asparagus can be pre-fried in vegetable oil until golden brown.
Wash celery. Cut the petioles so that they are all the same length, corresponding to the length of the silicone mold. Boil water in a wide saucepan. Dip the petioles in boiling water for 3 minutes.
Immediately transfer the celery to a bowl of cold water, then drain in a colander and let dry.
Pour in the agar-agar broth, stir and bring to a boil. Boil for 1-2 minutes, stirring, and remove from heat. Add lemon juice, salt and sugar. Put on fire and bring to a boil, but do not boil. Remove from heat and let cool slightly.
Wash asparagus and carrots and peel. Cut carrots into very thin longitudinal sticks. Wash onions, dry. Insert a carrot into each stalk of celery so that it fits snugly into the "groove".
Sprinkle the silicone mold with cold water. Place in it, alternating, celery stuffed with carrots and asparagus. Put green onions on top and sides. Pour the broth with gelatin in a thin stream. Cover with cling film and refrigerate until completely set, about 2 hours.
Prepare the sauce. Mix mayonnaise with horseradish with a mixer. Grate the lemon zest into the sauce. Drive in.