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Asparagus mousse
Asparagus mousse
3.7
13 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.
Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.
A homemade pie filled with rhubarb and vanilla cream covered with a pillow of meringue. It's the wonderful combination of the sour rhubarb and the sweet meringue that makes this pie a delightful treat for your guests, specially during the summer time when you can use your own rhubarb from your garden.
This homemade sponge cake with melted chocolate in the middle is called chocolate lava cake. When you take the first bite of this cake it will overflow with melted chocolate that resemble hot lava. The cake is cooked in small oven molds and later placed on the plate together with vanilla sauce or ice cream.
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