An easy amuse bouche of pureed asparagus, onion, mayonnaise and other ingredients on an
appetizer spoon,
or use Chinese spoons.
My recipe has a 'kick' to enliven the flavors and wake up the taste buds to
amuse the palate with the addition of cayenne pepper to this mousse
it can be made ahead,
covered and refrigerated
then serve to your dinner guests as the first course once they are
seated
See more of my
Amuse Bouche Recipes
with photographs for unique ideas
Amuse
Bouche
Asparagus Mousse
A
Peggy Bucholz recipe and photograph for www.finedinings.com
Serves 12
Yield: 3/4 cup
1/4 pound asparagus, trimmed, peeled if stalks
are tough
1 green onion, roughly chopped
1 tablespoon Best Foods or Hellman's Mayonnaise
1/2 teaspoon fresh lemon juice
pinch cayenne pepper, or to taste
1/8 teaspoon Kosher salt
2 tablespoons heavy cream
1/4 an egg white
1/8 teaspoon salt
12
appetizer spoons or Chinese spoons
12 small herb leaves for
garnish
(use arugula, oregano or parsley)
Boil asparagus in water until tender; drain; puree with onion in a food processor or blender until
smooth; transfer to a medium sized bowl and cool. Stir in mayonnaise, lemon
juice, cayenne pepper and salt.
In a
small bowl whip cream to stiff peaks. In another small bowl whip egg white with salt to stiff peaks. Fold
whipped cream and egg white into the mayonnaise mixture; taste for seasoning.
Make quenelles by using two teaspoons transferring the mousse from one teaspoon to the
other forming small oval shapes; place one quenelle on each Chinese
spoon; garnish with fresh herbs if desired and serve.
Wine
recommendation: Chardonnay; Sauvignon Blanc
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