Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Asparagus Mousse
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- #82478
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon butter
1 white onion
1 jar white asparagus
4 eggs
8 ounces single cream
salt and pepper
directions
Melt butter in a frying pan. Finely chop the onion and fry gently in the butter.
Add the chopped asparagus with a little of its liquid for 2 to 3 minutes. Transfer to a blender and mix well.
Beat the eggs in a bowl and add the cream. Add a pinch of salt and pepper. Now add the asparagus mix and stir well. Pour into a metal pate dish or mold.
Place the metal container in boiling water (bain marie) until the mousse sets. Allow to cool down and then remove the mousse from the container.
Serve cold with toast, mayonnaise and salad.
added by
kelly123
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
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