Warm Asparagus And Herb Mousses Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 WITH MOUSSELINE SAUCE



Asparagus with Mousseline Sauce image

Categories     Sauce     Side     Dinner     Lunch     Asparagus     Boil

Yield 6 servings

Number Of Ingredients 9

2 pounds white asparagus
1 teaspoon coarse salt, plus more to taste
1 teaspoon sugar
MOUSSELINE
1 large egg
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3/4 cup vegetable oil

Steps:

  • Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
  • Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
  • Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
  • Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.

ASPARAGUS WITH HERB BUTTER



Asparagus with Herb Butter image

Make and share this Asparagus with Herb Butter recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons vegan margarine or 2 tablespoons margarine
1/2 teaspoon chopped fresh tarragon or 1/2 teaspoon basil
1/2 teaspoon grated lemon, rind of
1 (10 1/2 ounce) can asparagus spears, drained

Steps:

  • In small saucepan, melt butter.
  • Stir in tarragon and lemon peel.
  • Simmer 2 minutes over low heat.
  • Pour over warmed asparagus spears.

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.

More about "warm asparagus and herb mousses recipes"

ASPARAGUS IN SAUCE MIMOSA RECIPE - LOS ANGELES TIMES
Mar 31, 2004 Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually …
From latimes.com


A SPRINGTIME RECIPE: ASPARAGUS WITH HERB SAUCE
Ingredients. Asparagus with Herb Sauce: 10 eggs; 8 to 12 small potatoes, peeled (2 or 3 per person, according to size) 500 mL (2 cups) watercress, coarsely chopped
From marchespublics-mtl.com


19 CREATIVE AND HEALTHY ASPARAGUS RECIPES - FORKS OVER KNIVES
May 4, 2022 Indulge in the fragrant flavors of coconut curry with this inventive asparagus recipe. The subtle sweetness of leeks meld with fresh ginger and garlic to create a rich broth that …
From forksoverknives.com


20 BEST ASPARAGUS RECIPES - WAITROSE & PARTNERS
The climate of southern and central England – where most British asparagus is grown – is particularly suited to cultivating the slender shoots, along with the flat land and light soil. In …
From waitrose.com


10 BEST ASPARAGUS FRESH HERBS RECIPES - YUMMLY
The Best Asparagus Fresh Herbs Recipes on Yummly | Brunch Pizza, One Skillet Chicken Thighs With Asparagus And Peas, Sausage & Vegetable Risotto
From yummly.com


ASPARAGUS MOUSSE - EAT WELL RECIPE - NZ HERALD
Lightly oil six 120ml moulds. Into a pot place one cup chicken stock. Add asparagus, spring onion, garlic, and spinach. Cook for 10 minutes until asparagus is totally soft.
From nzherald.co.nz


RECIPE: ASPARAGUS MOUSSE - EAT WELL RECIPE - NZ HERALD
Oct 21, 2014 • 1½ cups chicken stock • 1 bunch asparagus, woody ends removed and chopped roughly • 1 spring onion, chopped roughly • 1 clove garlic, chopped roughly • ½ cup spinach • 4 tsp ...
From nzherald.co.nz


ASPARAGUS SPINACH MOUSSE – VEGALICIOUS RECIPES
May 27, 2007 It’s asparagus season! No matter whether, green, white or purple, hot or cold, asparagus always gives, color, texture and taste to any meal. Serving Size: 4 Ingredients: 500 …
From vegalicious.recipes


ASPARAGUS MOUSSE - BIGOVEN
Jan 1, 2004 Over low heat, warm gelatin until disolved; stir into asparagus mixture. Transfer to bowl and place in large bowl of ice and water to chill, stirring frequently, for 10 to 15 minutes or …
From bigoven.com


ASPARAGUS MOUSSE RECIPE - YUMMLY
Once prepared, serve some of the sweet and savory cream in individual glasses and garnish with the asparagus tip for a beautiful and Sign Up / Log In Smart Thermometer
From yummly.com


CRUMBED ASPARAGUS WITH (NOT SO) SECRET HERBS AND SPICES - ABC …
Nov 2, 2024 Snap the bases off the asparagus, reserving the spears. In a flat dish, add the buttermilk, egg, fine sea salt and black pepper. Whisk together then add the asparagus spears …
From abc.net.au


9 DELICIOUS RECIPES WITH ASPARAGUS - MCCORMICK
Dec 5, 2023 Smoky bacon plays perfectly off the subtle sweet flavor notes in asparagus, creating a robust side dish that still lets asparagus stay center stage. Serve these for Sunday dinners, or add them to a homemade charcuterie …
From mccormick.com


ASPARAGUS MOUSSE - BIGOVEN
Dissolve gelatin in little liquid, set aside. Heat liquid to dissolve oxo cubes. Add gelatin. Put everything except cream, in blender. Blend. Refrigerate until slightly thick, about 1 hour.
From bigoven.com


PROSCIUTTO WRAPPED ASPARAGUS - WHOLLY TASTEFUL
3 days ago Step 4: Once the oven is hot, place the asparagus on the top shelf and roast or broil for 5-6 minutes, turning once after 3 minutes.Remove from the oven and let cool for at least 10 …
From whollytasteful.com


FRENCH IN A FLASH: CHILLED ASPARAGUS MéLANGE WITH FINES HERBES …
May 15, 2019 In this little mix of asparagus, I match purple asparagus, pencil asparagus, and white asparagus (unfortunately not available for this photo), with a simple aïoli made with a …
From seriouseats.com


25 EASY SPRING DINNER RECIPES YOU’LL WANT TO TRY TONIGHT
1 day ago Get The Recipe: Vegetable Stew. Sign up now to receive our exclusive e-cookbook filled with top-rated recipes for FREE! Whether it’s a casual weeknight meal or a special …
From foodpluswords.com


WARM ASPARAGUS AND HERB MOUSSES - EASY STARTER …
Apr 30, 1996 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.
From goodhousekeeping.com


Related Search