Amuse Bouche
Asparagus Mousse Recipe on a Chinese Spoon



Amuse bouche asparagus mousse recipe on a Chinese spoon ...
pureed asparagus, onion, mayonnaise and other ingredients on a Chinese spoon

Amuse Bouche Asparagus Mousse Recipe on a Chinese spoon



Amuse Bouche Asparagus Mousse
on a Chinese Spoon 
recipe and photograph created by www.finedinings.com

Serves 12

Yield: 3/4 cup

Asparagus Mousse
(can be made ahead, covered and refrigerated)
1/4 pound asparagus, trimmed, peel if stalks are large
1 green onion, roughly chopped
1 tablespoon Best Foods or Hellman's Mayonnaise
1/2 teaspoon fresh lemon juice
pinch cayenne pepper
1/8 teaspoon Kosher salt
2 tablespoons heavy cream
1/4 an egg white
1/8 teaspoon salt
12 Chinese spoons
12 small arugula leaves, for garnish

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 asparagus mousse mixture; taste for seasoning. 

Make quenelles of asparagus mousse by forming small oval shapes using 2 tablespoons transferring the asparagus mousse from one tablespoon to the other; place one quenelle on each Chinese spoon; garnish with tomato, arugula leaf and serve.



Tomato Garnish
(Make 2 days before serving, cover and refrigerate)
1 small tomato
Cut tomato into wedges, remove seeds and membranes. Cut skins into small diamond shapes.

Wine recommendation: Chardonnay; Sauvignon Blanc



See more of my
Amuse Bouche Recipes
with photograph for unique ideas

Also see my
Gourmet Appetizer Recipes...
photographs for each one!

See my
Garnish Ideas
with photographs


 


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Recipes and Photographs created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
copyright © 2001
www.finedinings.com