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Prep Time: 35 min
Cook Time: 10 min
Total Time: 45 min
Yield: 12 servings
Ingredients:
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
1/4 teaspoon Kosher salt, divided
2 tablespoons heavy cream
1/4 an egg white
12 appetizer spoons or Chinese spoons
12 small herb leaves for
garnish
(use arugula, oregano or parsley)
Instruction:
Boil trimmed asparagus stalks in salted water until tender; drain. Place in a food
processor or blender with the green onion; puree until
smooth; transfer to a medium sized bowl and cool. Stir in mayonnaise, lemon
juice, cayenne pepper and 1/8 teaspoon salt.
In a small bowl whip the cream to stiff peaks. In another small bowl whip egg white with
the remaining 1/8 teaspoon salt to stiff peaks. Fold cream and egg white into the
asparagus puree; taste for seasoning.
Divide mixture into 12 servings make quenelles by using two
spoons transferring the mixture from one spoon to the
other forming small oval football shapes. Place one quenelle on each Chinese spoon; garnish with fresh herbs if desired and serve this delicious unique
appetizer.
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Wine
recommendation: Pinot Gris; Chardonnay |
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