GARDEN PEA & ASPARAGUS MOUSSE
Take advantage of in-season vegetables and make a fresh garden pea and asparagus mousse
Provided by Geraldene Holt
Categories Dinner, Lunch, Starter
Time 3h30m
Number Of Ingredients 8
Steps:
- Brush 6 dariole moulds (100 ml/ 31⁄2 fl oz capacity) with mild olive oil and line the bases with discs of baking paper. Shell the peas and trim away and discard the cut end of the asparagus. Chop the asparagus into short lengths and put in a steamer with the peas. Steam for 3-5 minutes until the asparagus and peas are just tender but still bright green. Put 6 tbsp of steamed peas into a small bowl, spoon over the 1 tbsp olive oil and set aside.
- Put the asparagus and the rest of the cooked peas in a food processor and whizz to a purée. Soften the gelatine in the wine or lemon juice in a small pan for 5 minutes, then put over a low heat until the gelatine is dissolved, stirring occasionally.
- Whisk the cream with the tarragon until it is thick but still glossy. Stir the gelatine into the purée and fold in the cream with plenty of salt and pepper. Divide the mixture between the moulds so they are three quarters full, then put in the fridge for 2-3 hours or until set.
- When ready to serve, run the blade of a small knife around the rim of the mousse and turn out each one on a small plate. Sprinkle the reserved peas around the base of each mousse and lay a tarragon sprig on top of each one. Drizzle a little more olive oil and a few dashes of balsamic vinegar over the peas. Serve straight away while still chilled.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
ASPARAGUS MOUSSELINE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
- For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
- For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
- Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.
ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD
Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve
Provided by Lisa Allen
Categories Dinner, Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
- Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
- Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
- To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.
Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium
ASPARAGUS MOUSSE
Make and share this Asparagus Mousse recipe from Food.com.
Provided by Mr.Chef I Am
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip juice into cream cheese.
- add mayo and WELL mashed asparagus.
- Set aside.
- Dissolve jello in boiling water and cool.
- When cool combine with other indgredients.
- Add almond extract and almonds.
- Pour into 9x13 pan and refrigerate until firm. Cut into squares.
Nutrition Facts : Calories 575.2, Fat 39.7, SaturatedFat 9.8, Cholesterol 44.8, Sodium 770.2, Carbohydrate 48.5, Fiber 3.2, Sugar 33.4, Protein 10.9
ASPARAGUS WITH PARMESAN MOUSSE
A delicious starter adapted from a recipe from Huey's website. Huey (Iain Hewitson) is a popular Australian chef, whose TV show appears twice daily. He is also the author of several books.
Provided by bluemoon downunder
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 225°C.
- Heat 1 tablespoon of butter in a saucepan, continually stirring. Then add the flour and mix well to make a roux.
- At the same time, bring the milk and pouring cream to the boil. Then add it to the flour mix and whisk well until the mixture is smooth.
- Whisk the egg, egg yolks and thickened cream. Then add them to the hot mixture and stir well.
- Add the parmesan and seasonings, and whisk well.
- Lightly brush 4 dariole moulds with melted butter and pour in the mixture. Place in an oven tray and fill 2/3 up the sides of the moulds with boiling water. Then cover the moulds with foil and cook in the oven for about 40-45 mins until a knife comes out clean.
- Blanch the asparagus in lightly salted boiling water until crisp-tender. Drain and serve alongside the turned out mousses.
Nutrition Facts : Calories 434, Fat 39.2, SaturatedFat 23.6, Cholesterol 270.8, Sodium 307.5, Carbohydrate 9.8, Fiber 1.3, Sugar 1.1, Protein 12.6
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ASPARAGUS MOUSSE A LA YOHANN
Steps:
- Drain the liquid from the asparagus tin and reserve. Pour half the liquid into a saucepan. Sprinkle the gelatine over the liquid. Place over a low flame, stirring constantly with a wire whisk. When the gelatine has completely dissolved add the balance liquid and heat up the mixture gently. Add grated cheese slowly, stirring constantly with the whisk, gently stir until cheese has completely melted. Add a dash of the black pepper, remove from the stove and let the mixture cool in the refrigerator. Pour the cooled mixture and the asparagus spears into a blender. Add the Tabasco. Whip until smooth. Whip the cream until soft peaks are formed. Fold into the asparagus mixture. Pour into a glass bowl or a mould. Refrigerate until set, about 4 - 5 hours.
CHEF JOHN'S ASPARAGUS SOUFFLE
Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g
ASPARAGUS PUREE
Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring a small saucepan filled with water to a boil over high heat. Prepare an ice-water bath; set a medium bowl in ice-water bath and set aside.
- Heat olive oil in a large shallow saucepan over medium-low heat. Add onion and reduce heat to low; cook, until onion is soft and translucent, about 10 minutes. Increase heat to medium-high and add asparagus; stir to coat.
- Add enough boiling water just to cover asparagus; let cook for 2 minutes. Drain asparagus mixture in a fine mesh strainer and transfer to bowl set in ice-water bath; let cool slightly.
- Transfer asparagus mixture to the jar of a blender along with spinach leaves. Add enough water just to blend; blend until smooth.
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