Amuse Bouche
Asparagus Mousse Recipe 








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Amuse Bouche: Asparagus Mousse Recipe on an appetizer spoon (photograph)
amuse bouche on a spoon






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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