Asparagus Mousse With Lemon Sauce

* Exported from MasterCook *

Asparagus Mousse With Lemon Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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1 Lb. fresh asparagus or 2 pkg. (10 oz. each -- frozen)
2 eggs -- beaten
1/2 Tsp. nutmeg
salt and freshly ground white pepper
1/2 C. heavy cream
parsley sprigs and lemon wedge for garnish
Lemon Sauce
Sauce:
1/2 C. asparagus cooking liquid
3 egg yolks
3 Tbsp. lemon juice

Steam asparagus in boiling salted water until barely
tender. Drain cooking liquid, reserving 1/2 cup for sauce.
Cut asparagus in 1-inch lengths. Puree in blender or proces-
sor. Preheat oven to 375 degrees. Blend asparagus puree with eggs
and seasonings. Bring cream to a boil and stir in puree. Pour
into 1-quart souffle dish or individual molds. Cover with foil
punctured in several places to let steam escape during baking.
Place casserole in oven in a larger pan filled with water.
Unmold and garnish with parsley and lemon.
Sauce: If more than 1/2 cup asparagus liquid remains,
cook it down over double boiler. Whisk egg yolks and lemon
juice until mixture is light and doubled in size. Whisk into
asparagus liquid until sauce is thick, cooking just 3 minutes
to prevent curdling.


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