This was a far more involved recipe than we had anticipated--a full-fledged mousse! Luckily, we had prepared it a day in advance. Inspired by the asparagus mousse in Larousse Gastronomique, we decided to pare it down to a single serving and serve it as our amuse bouche.
Surprisingly, we found just such a recipe served on a spoon!
The asparagus mousse was paired with 2005 Martellozo Prosecco
Amuse Bouche Asparagus Mousse
[From finedinings.com by Peggy Bucholz]
Serves 12Yield: 3/4 cup
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
1 small tomato, for garnish
12 small arugula leaves, for garnish
12 Chinese spoons
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. This can be made ahead, covered and refrigerated.
Cut tomato skins into small diamonds as garnishes. Make 2 days before serving, cover and refrigerate.
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