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Asparagus mousse
Asparagus mousse
3.8
7 Reviews.
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A different starter to serve to your guests is this asparagus mousse. It doesn't matter if you use white or green ones, the only difference is that green asparagus give a nicer contrast to the mousse, which will also tastes better if you use fresh ones. This recipe is a great idea for the spring.

Ingredient List for 6 servings:
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500 gr Asparagus
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250 gr Ricotta cheese
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1 Egg
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1 pinch Salt
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1 pinch Pepper
Instructions:
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Boil the asparagus lightly, and pour away the water.
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Cut off a few asparagus heads to use for decoration.
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Hard boil an egg.
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Mix with a blender the asparagus, the ricotta cheese, the egg, salt and pepper together to a smooth mousse.
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Fill 6 small portion glasses with the mousse and decorate with the asparagus heads.
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Place the mousse in the fridge until it is time to serve them.
A selection of recipes from the same country.
This recipe is from France , Alsace.
A homemade lemon and parsnip soup is easy and quick to prepare. The parsnip gives a sweet taste to the lemon and leek combination. If you like the soup sweeter take a bit less of the lemon juice instead.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
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