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Asparagus mousse
Asparagus mousse
3.8
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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.
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
The Christmas cookies called bredele are small and sweet delicacies from the region Alsace in France. They are small dry cookies and every cookie sort has its own special taste. You can find hundreds of different sorts of bredeles and new sorts are produced each year. This particular bredele has a taste of hazelnuts, almond, citron and clove.
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