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Asparagus mousse
Asparagus mousse
4.3
4 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.
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
With this recipe you will be able to make a perfect fluffy cheese souffle. The tricky part with a cheese souffle is to not make it fall and become flat, and the best way to succeed with this is to serve it directly from the oven.
This is a dish made with camembert cheese, potatoes, onion and bacon and fits perfect on a cold winter day. The original dish tartiflette is made with reblochon cheese instead of camembert cheese. It’s a heavy dish so a green salad and a French baguette is all you need on the side.
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