Asparagus mousse (2)
Instructions
Peel and wash the asparagus, boil them in salted boiling water for about ten minutes and beat them after cutting and put aside for decorating tips.
Collect the proceeds in a saucepan and place on the stove over low heat to evaporate some of the moisture.
Meanwhile hard boil the eggs, Peel, remove the yolks, sbriciolateli in a bowl, add salt, pepper and two tablespoons of olive oil.
Stir and add the cheese.
You work well with a whisk until you obtain a homogeneous compound, then join the history of asparagus and lemon juice filtered to the strainer.
Adjust salt and pepper.
Continue to stir gently, then add an egg white until foamy soda well mounted, taking care to stir down not to dismount.
Adjust salt and pepper.
Spread the batter into individual cups, guarnitele with asparagus tips put aside.
Serve cold mousse.
Ingredients and dosing for 4 persons
- 500 g of asparagus
- 250 g of cream cheese
- 3 eggs
- 1 egg whites
- 1/2 lemon
- 2 tablespoons of olive oil
- Salt
- Pepper