Amuse Bouche Asparagus Mousse
Served on Appetizer Chinese Spoons


An easy make ahead Amuse Bouche recipe of pureed asparagus, green onion, mayonnaise, cayenne pepper, lemon juice and whipped cream served on a Chinese spoon

Asparagus Mousse
recipe created by Peggy Bucholz and photographed for

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Prep Time: 35 min   Cook Time: 10 min   Total Time: 45 min   Yield: 12 servings


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)


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.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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