Asparagus Mousse Recipes

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ASPARAGUS MOUSSELINE



Asparagus Mousseline image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

4 large egg yolks
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 sticks unsalted butter, melted
Kosher salt and freshly ground black pepper
1 bunch leeks, trimmed, separated and rinsed in water to remove dirt and sand
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon kosher salt
1 pound fresh asparagus

Steps:

  • For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
  • For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
  • For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
  • Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

CHEF JOHN'S ASPARAGUS SOUFFLE



Chef John's Asparagus Souffle image

Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
½ clove garlic, minced
4 eggs, separated
½ cup grated sharp white Cheddar cheese

Steps:

  • Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
  • Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
  • Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
  • Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
  • Preheat oven to 375 degrees F (190 degrees C)
  • Generously butter 4 (6-ounce) ramekins
  • Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
  • Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
  • Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g

ASPARAGUS MOUSSE



Asparagus Mousse image

Try this asparagus hollandaise topping for grilled chicken and rice.

Provided by ClosetBetty

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Tomato

Time 22m

Yield 6

Number Of Ingredients 7

1 pound asparagus, cut into 1/2-inch pieces
3 green onions, cut into 1/2-inch pieces
4 egg yolks
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon Tabasco sauce
1 cup hot melted butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the asparagus and green onions; cook 5 to 7 minutes, or until asparagus is tender. Strain through a mesh strainer, and press out excess water. Place into the bowl of a blender and puree until smooth, then pour into a bowl and set aside.
  • Rinse out the blender bowl, then add the egg yolks, lemon juice, salt, and Tabasco sauce. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring the butter in a thin stream though the hole in the lid. Turn the blender off once all the butter has been added and the sauce has thickened. Pour into the asparagus puree and fold until evenly blended. Serve immediately.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 4.3 g, Cholesterol 217.9 mg, Fat 33.7 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 20.5 g, Sodium 324.1 mg, Sugar 1.8 g

WARM ASPARAGUS AND HERB MOUSSES



Warm asparagus and herb mousses image

Want an instant crowd pleaser? Serve this triple-tested warm asparagus and herb mousse as a starter at your next dinner party.

Categories     warm asparagus and herb mousses recipe     starter ideas     starter recipes     dinner party menu     dinner party idea     dinner party recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

75 g (3oz) butter
450 g (1lb) asparagus spears or 350g (12oz) frozen petits pois
25 g (1oz) 2 shallots or 25g (1oz) onion
salt and ground black pepper
3 3 eggs and 2 egg yolks
2 tsp. chopped fresh chervil or tarragon
2 tsp. chopped fresh chives
568 ml (1 pint) carton double cream
150 ml (5 fl oz (¼ pint)) dry white wine
150 ml (5 fl oz (¼ pint)) vegetable stock
sprigs of chervil to garnish

Steps:

  • Melt 25g (1oz) butter and grease six 150ml (5floz) ramekins and refrigerate them. Reserve 12 small asparagus spears for garnish and roughly chop the remainder. Finely chop the shallots.
  • Bring a large pan of salted water to the boil, add the chopped asparagus or peas, cook for 4-5 min or until tender. Drain, plunge into iced water, drain again. Cook the reserved spears for 1-2min, cover and set aside. Place the chopped asparagus or peas in a food processor or blender with the eggs and yolks, process until smooth. Sieve and stir in the chopped herbs and 450ml (15fl oz) cream. Season well.
  • Pour the asparagus mixture into the ramekins and place in a large roasting tin with enough boiling water to come halfway up the sides of the ramekins. Cover the tin loosely with foil.
  • Cook at 180°C (350°F) mark 4 for 30-40min or until just set.
  • Melt the remaining butter in a saucepan, add the shallots and cook, stirring, for 10 min, until soft. Add the wine and stock, bring to the boil and simmer for 10min. Add the remaining cream, season and simmer for 10mm.
  • To serve, reheat the asparagus spears in the hot sauce for 1min. Turn the ramekins out on to six heated plates and spoon round the sauce and asparagus spears. Garnish with chervil sprigs. Like this? You'll love... The best vegetarian recipes Quick salmon mousse Asparagus and mint couscous Easter recipes: your mix and match menu

ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD



Asparagus mousse with ham & red onion salad image

Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve

Provided by Lisa Allen

Categories     Dinner, Lunch, Starter

Time 40m

Number Of Ingredients 14

1 tbsp butter
250g asparagus , finely sliced
300ml whipping cream
200ml milk
½ garlic clove , sliced
handful baby spinach
2 ½ gelatine leaves , soaked in a little cold water
1 egg white
2 slices of air-dried ham , such as prosciutto, diced
½ red onion , finely chopped
2 spring onions , finely sliced
2 tsp olive oil , plus extra for drizzling
squeeze lemon juice
small bunch watercress , leaves picked

Steps:

  • Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
  • Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
  • Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
  • To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.

Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium

GARDEN PEA & ASPARAGUS MOUSSE



Garden pea & asparagus mousse image

Take advantage of in-season vegetables and make a fresh garden pea and asparagus mousse

Provided by Geraldene Holt

Categories     Dinner, Lunch, Starter

Time 3h30m

Number Of Ingredients 8

1 tbsp mild olive oil , plus extra
300g shelled garden pea , about 900g/2lbs in ther pods
200g green asparagus tips
2 leaves of gelatine or 2 tsp or powdered gelatine
4 tbsp dry white wine or lemon juice
142ml carton double cream
½ tsp chopped fresh tarragon
olive oil , balsamic vinegar and fresh tarragon sprigs, to serve

Steps:

  • Brush 6 dariole moulds (100 ml/ 31⁄2 fl oz capacity) with mild olive oil and line the bases with discs of baking paper. Shell the peas and trim away and discard the cut end of the asparagus. Chop the asparagus into short lengths and put in a steamer with the peas. Steam for 3-5 minutes until the asparagus and peas are just tender but still bright green. Put 6 tbsp of steamed peas into a small bowl, spoon over the 1 tbsp olive oil and set aside.
  • Put the asparagus and the rest of the cooked peas in a food processor and whizz to a purée. Soften the gelatine in the wine or lemon juice in a small pan for 5 minutes, then put over a low heat until the gelatine is dissolved, stirring occasionally.
  • Whisk the cream with the tarragon until it is thick but still glossy. Stir the gelatine into the purée and fold in the cream with plenty of salt and pepper. Divide the mixture between the moulds so they are three quarters full, then put in the fridge for 2-3 hours or until set.
  • When ready to serve, run the blade of a small knife around the rim of the mousse and turn out each one on a small plate. Sprinkle the reserved peas around the base of each mousse and lay a tarragon sprig on top of each one. Drizzle a little more olive oil and a few dashes of balsamic vinegar over the peas. Serve straight away while still chilled.

Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium

ASPARAGUS MOUSSE



Asparagus Mousse image

Make and share this Asparagus Mousse recipe from Food.com.

Provided by Mr.Chef I Am

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) cream cheese, softened
7 ounces lemon Jell-O gelatin
2 cups boiling water
1 1/3 cups mayonnaise
1 cup almonds
6 ounces canned asparagus (reserve the juice)
2 teaspoons almond extract

Steps:

  • Whip juice into cream cheese.
  • add mayo and WELL mashed asparagus.
  • Set aside.
  • Dissolve jello in boiling water and cool.
  • When cool combine with other indgredients.
  • Add almond extract and almonds.
  • Pour into 9x13 pan and refrigerate until firm. Cut into squares.

Nutrition Facts : Calories 575.2, Fat 39.7, SaturatedFat 9.8, Cholesterol 44.8, Sodium 770.2, Carbohydrate 48.5, Fiber 3.2, Sugar 33.4, Protein 10.9

ASPARAGUS WITH PARMESAN MOUSSE



Asparagus With Parmesan Mousse image

A delicious starter adapted from a recipe from Huey's website. Huey (Iain Hewitson) is a popular Australian chef, whose TV show appears twice daily. He is also the author of several books.

Provided by bluemoon downunder

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
2 tablespoons plain flour
1/4 cup milk
3/4 cup pouring cream
1 whole egg yolk
2 egg yolks
3/4 cup thickened cream
2/3 cup freshly grated parmesan cheese
salt, to taste
fresh ground black pepper, to taste
kitchen aluminum foil
16 asparagus spears, trimmed

Steps:

  • Preheat the oven to 225°C.
  • Heat 1 tablespoon of butter in a saucepan, continually stirring. Then add the flour and mix well to make a roux.
  • At the same time, bring the milk and pouring cream to the boil. Then add it to the flour mix and whisk well until the mixture is smooth.
  • Whisk the egg, egg yolks and thickened cream. Then add them to the hot mixture and stir well.
  • Add the parmesan and seasonings, and whisk well.
  • Lightly brush 4 dariole moulds with melted butter and pour in the mixture. Place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. Then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean.
  • Blanch the asparagus in lightly salted boiling water until crisp-tender. Drain and serve alongside the turned out mousses.

Nutrition Facts : Calories 434, Fat 39.2, SaturatedFat 23.6, Cholesterol 270.8, Sodium 307.5, Carbohydrate 9.8, Fiber 1.3, Sugar 1.1, Protein 12.6

ASPARAGUS MOUSSE A LA YOHANN



ASPARAGUS MOUSSE A LA YOHANN image

Categories     Cheese     Vegetable     No-Cook     Vegetarian     Quick & Easy

Yield 1 bowl

Number Of Ingredients 6

1 tin green asparagus spears (425 g)
200 ml fresh cream
175 g grated processed cheese
3 level large teaspoons gelatine powder
freshly ground black pepper
Jalapeno Tabasco

Steps:

  • Drain the liquid from the asparagus tin and reserve. Pour half the liquid into a saucepan. Sprinkle the gelatine over the liquid. Place over a low flame, stirring constantly with a wire whisk. When the gelatine has completely dissolved add the balance liquid and heat up the mixture gently. Add grated cheese slowly, stirring constantly with the whisk, gently stir until cheese has completely melted. Add a dash of the black pepper, remove from the stove and let the mixture cool in the refrigerator. Pour the cooled mixture and the asparagus spears into a blender. Add the Tabasco. Whip until smooth. Whip the cream until soft peaks are formed. Fold into the asparagus mixture. Pour into a glass bowl or a mould. Refrigerate until set, about 4 - 5 hours.

ASPARAGUS TIMBALE



ASPARAGUS TIMBALE image

Categories     Vegetable

Yield 6

Number Of Ingredients 10

3 lbs of asparagus
3 Tbs butter, melted
1/2 cup finely diced onion
6 eggs, lightly beaten
1 cup milk, heated
1/4 tsp salt
pinch of freshly grated nutmeg
2/3 cup grated gruyere cheese
2/3 cup dried bread crumbs
Fresh tomato sauce with tarragon (recipe follows)

Steps:

  • Preheat oven to 325 degrees. Trim off tough ends of asparagus. Drop asparagus into a pot of rapidly boiling salted water and cook until tender, about 3-5 minutes, depending on the thickness of the spears. Remove from water and cut tips from the asparagus and set aside. Place the rest of the spears into a food processor or blender and process until smooth. In a saute pan, melt 2 tablespoons butter and saute the onion over medium heat until soft, about 5-8 minutes. Place onion in a mixing bowl. Into the same bowl, add the eggs and beat well. Slowly whisk in the hot milk. Stir in the remaining tablespoon of butter, salt, nutmeg and cheese. Mix in the asparagus puree and the reserved tips Fold in the bread crumbs. Butter six 8-ounce ramekins and divide the mixture among them. Or butter a 6 cup souffle mold and pour in the entire mixture. Place the ramekins or souffle mold in a baking pan and pour in boiling water until it reaches about two-thirds of the way up the dishes. Bake for about 25-30 minutes for the smaller ramekins or 35-50 minutes for the larger soufflé mold. when set, remove from water and let molds sit for 5 minutes before turning out. Serve with fresh tomato sauce with tarragon.

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