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Asparagus mousse
Asparagus mousse
3.5
12 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.
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.
Excellent dish when you have leftovers and don´t know what to do with it all, and have pasta at home, then this recipe is perfect to have as a base.
This French homemade cake made with puff pastry rolls and almond paste filling is a traditional cake served on the six of January. The cake has king crown on top of it and a porcelain figure hidden inside. The tradition is that the person who gets the piece with the figure will be king/queen of the day, and is allowed to decide the activities of the day. You can guess that this cake is very popular among French kids.
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