The asparagus mousse (Mousse di Asparagi)

Ingredients for The asparagus mousse (Mousse di Asparagi)

Instructions for The asparagus mousse (Mousse di Asparagi)

To prepare the The asparagus mousse (Mousse di Asparagi) recipe, please follow these instructions:

Cook the asparagus for 5 minutes in salted water.

Drain, put the nicest asparagus heads for garnish and run from rest to puree in a food processor. Scratch pureen down in a pan and heat it gently so that it dries out a little.

Boil the eggs hard at the same time, fault them immediately under the cold faucet and willow them. cut eggs in half and crumble the yolks in a bowl.

Stir in salt, pepper and olive oil and stir in the cream cheese in. Whip so asparagus and lemon juice purre in.

Whip the raw egg whites stiff in a fat-free Bowl and turn it gently in asparagus mass. Season with salt and pepper.

Pour out the mixture up into individual bowls and garnish with the saved asparagus heads. Server mousse cold.