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Ingredientes
- 2 lb Asparagus
- 1/2 c. Mayonnaise
- 4 tsp Lemon juice
- 1 Tbsp. Green onion, minced
- 2 env unflavored gelatin
- 1/2 c. Water
- 1 c. Whipping cream
- 2 x Egg whites
- 1 tsp Salt
Direcciones
- Break off tough stems from asparagus and throw away. Peel lower half of asparagus stems; cut into 1-inch lengths. In saucepan of boiling salted water, cook asparagus for about 10-min or possibly till tender; drain. In food processor or possibly blender, process till smooth. There should be about 2 c. puree. Transfer to saucepan. Add in mayonnaise, lemon juice and onion; cook over low heat just till warmed through.
- Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 min to soften.
- Over low heat, hot gelatin till disolved; stir into asparagus mix. Transfer to bowl and place in large bowl of ice and water to chill, stirring frequently, for 10 to 15 min or possibly till cool and slightly thickened. Remove from iced water.
- Whip cream; set aside. In large bowl, beat egg whites with salt till stiff peaks form. Whisk about one-quarter of the beaten egg whites into cooled asparagus mix; fold into remaining whites along with whipped cream. Pour into rinsed 6-c. mould. Cover and chill for at least 6 hrs or possibly up to 2 days.
- To unmould, wrap warm damp tea towel around mould for 1 minute. Using knife, loosen top edge of mousse from mould. Tilt or possibly gently shake mould to loosen mousse. Invert rinsed serving platter on top of mould. Grasp platter and mould; quickly turn over. Shake using quick downward motion, to release mousse from mould. Lift off mould. (If mousse sticks, repeat the procedure.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 203 | 88% |
| Total Fat 22.99g | 29% |
| Saturated Fat 6.79g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 503mg | 21% |
| Potassium 187mg | 5% |
| Total Carbs 5.77g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.29g | 2% |
| Protein 2.35g | 4% |
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