Asparagus with ham mousse


Ingredients 14
Servings 4
Time

Ingredients

  • MOUSSE
  • 5
    ml
    gelatine
  • 200
    g
    ham, diced
  • 1
    chicken stock cube
  • 100
    ml
    cream
  • SAUCE
  • 75
    ml
    oil
  • 75
    ml
    wine vinegar
  • 1
    a bunch fresh coriander, finely chopped (optional)
  • salt
  • freshly ground black pepper
  • half a green and half a red pepper, seeded and diced
  • 500
    g
    fresh white asparagus
  • 400
    g
    fresh green asparagus
 

Method

 
Soak the gelatine in a little cold water. Dissolve the chicken stock cube in 250 ml (1 c) boiling water, add the ham and for about 5 minutes. Drain and process in a food processor. Add 30 ml of the cream and blend. Melt the gelatine in the microwave oven for about 30 seconds on 100 % power. Add the ham mixture and mix. Whip the remaining cream until stiff and fold into the mixture. Chill. Blend the oil, vinegar and coriander. Season to taste with salt and pepper and add the diced green and red pepper. Scrape the lower part of the asparagus spears with a sharp knife to remove the tough outer skin. Keeping the tops of the spears together, cut the lower ends to make them even. Boil in a little salted water until the tops are just tender: white asparagus takes about 10 minutes and green asparagus about 5 minutes. Drain. Arrange the asparagus on 4 plates and add a scoop of mousse. Pour the sauce over the asparagus. Serves 4.
 

Read more on: pork
 

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