500g/1lb 2oz asparagus, spears trimmed
3 eggs hard-boiled 2 tablespoons olive oil
250 g/9 oz cream cheese Juice of 1⁄2 lemon, strained 1 egg white salt and pepper


1.Cook the asparagus in salted, boiling water for 10 minutes. Drain, set aside the most attractive tips for the garnish and process the remainder to a puree in a blender.
2. Scrape the puree into a saucepan and heat gently to dry slightly. Meanwhile, shell and halve the eggs, scoop out the yolks and crumble them into a bowl.
3.Season with salt and pepper and stir in the olive oil. Beat in the cheese, then stir in the asparagus puree and lemonjuice. Stiffly whisk the raw egg white in a grease-free bowl and gently fold it into the asparagus mixture. Season with salt and pepper to taste.
4.Spoon the mixture into individual dishes and garnishwith the reserved asparagus tips. Serve the mousse cold.

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