Hello foodies,
Today, I’m excited to share a recipe that offers numerous benefits, and I’m sure you will love it! This delightful dish is none other than green asparagus mousse.
My green asparagus mousse has everything to please!
Yes, as I mentioned, this recipe is a gem in multiple ways…
First and foremost, it’s incredibly easy and quick to prepare. And that’s always a bonus when you realize just how simple it is.
It’s also a completely seasonal dish that highlights green asparagus, which happens to be my favorite… You’ll find them in two forms in this recipe: cooked and blended, and raw in a lovely carpaccio. It’s a delight!
Additionally, this recipe supports short supply chains. I live in Sologne, a region known for its asparagus, whether green or white.
Lastly, this green asparagus mousse will add freshness and color to your appetizer table, helping to balance out charcuterie and savory snacks! ?
Why make this recipe in April / May?
Consuming asparagus in April and May allows you to fully enjoy their freshness and flavor. Asparagus season is short, making it particularly cherished in spring. Harvested at their peak, they offer a tender texture and more robust flavors, ideal for simple yet delicious recipes.
Green asparagus is known for its pronounced, slightly green taste. They grow outdoors, allowing them to naturally develop their vibrant color under the sun. Finer than white asparagus, they require minimal preparation and can be quickly cooked.
In spring, asparagus is readily available at markets, often sourced from local producers. This proximity ensures superior freshness and an optimal tasting experience. They can be enjoyed in various ways: grilled, sautéed, roasted, or simply accompanied by a light sauce that enhances their delicate flavor and unique character.
The nutritional benefits of asparagus
Asparagus is a spring vegetable celebrated for its numerous nutritional benefits and lightness. They are particularly valued for their richness in essential vitamins and minerals.
They contain vitamin C, which supports the immune system and helps fight fatigue. Asparagus also provides vitamin B9, critical for cellular renewal and especially important during pregnancy.
Rich in fiber, asparagus aids digestion and contributes to intestinal comfort. Regular consumption helps maintain a healthy digestive balance. They are also mostly composed of water, which promotes hydration.
Asparagus is a source of antioxidants, which help protect cells from oxidative stress. These compounds play a role in preventing cellular aging.
Very low in calories, asparagus easily fits into a balanced diet. They are perfect for those looking to eat healthily without heavy meals.
Easy to prepare, asparagus can be enjoyed in many forms. They combine taste and nutritional benefits, making them an essential spring vegetable.
Let’s get back to our recipe
Using the quantities detailed below, you will be able to fill 6 appetizer verrines (with a capacity of 8 to 10 cl). If you’d like to serve it as a starter (great idea!), be sure to increase the quantities of each ingredient accordingly.
A versatile recipe
This green asparagus mousse recipe, as is often the case with Casserole & Chocolat, is adaptable based on your preferences or what you have in your fridge and pantry.
For the fresh cheese, you have plenty of options: fresh goat cheese, Saint Morêt, Madame Loïk, ricotta, fresh cheese cubes, and so on!
If you’d like to incorporate white asparagus, that’s doable. However, I recommend keeping a good proportion of green asparagus for flavor and color, of course!
Finally, I add crispy slices of cured ham, which truly elevate the dish. You could also use very fine grilled lardons as an alternative.
The necessary utensils:
A cutting board,
One good paring knife,
A blender,
One De Buyer Tube or a piping bag,
A filling nozzle,
and one fluted nozzle.
The Tube/piping bag and nozzles are only necessary if you want a nice presentation like the one I’ve created. You can easily use a tablespoon to fill your cups and a teaspoon to add the whipped cream on top of the mousse.
Other recipes with green asparagus
If you’re a fan of green asparagus, I invite you to explore the following recipes:
My crustless quiche with green asparagus and cured ham, fine tarts with green asparagus, brie, and quail egg, my blinis with salmon, green asparagus, and chives, pasta with green asparagus pesto and shrimp, and my roasted green asparagus with almonds and coriander.
Or even the pasta with parmesan cream and asparagus.
Now that I’ve shared everything with you… Ready to head to the kitchen?
Here’s the recipe, Chef!
Green Asparagus Mousse
( Vote !) 
Loading...Ingredients
- Mousse
- 200 g of fine green asparagus
- 80 g of cream cheese
- 1 tablespoon of whole liquid cream
- 1/2 tablespoon of lemon juice
- 4-5 basil leaves
- Salt
- Pepper
- Finition
- 60 g of whole liquid cream
- 1 thin slice of raw ham
Instructions
Mousse
Reserve 4 asparagus tips.
Dip the remaining asparagus in lightly salted boiling water.
Cook for about 5 minutes.
Rinse them under cold water and drain.
Put all the mousse ingredients in a blender. Blend finely.
Put your mousse into small glasses using the Tube fitted with the filling nozzle. Reserve in the refrigerator.
Garniture
Put the ham in the oven for about ten minutes at 150 degrees.
Retrieve the well-dried slice and crumble it roughly.
Whip the cream into whipped cream.
Pipe the whipped cream onto your asparagus mousses using the Tube fitted with the fluted nozzle.
Cut the 4 asparagus tips into 3 slices each (lengthwise).
Sprinkle crumbled ham on your glasses and add 2 slices of raw asparagus.
Serve!
FAQ
Can I prepare the green asparagus mousse in advance for an appetizer?
Yes, you can prepare the asparagus mousse in advance, place it in jars, and keep it in the refrigerator until it's time to serve, then add the whipped cream, ham, and raw asparagus at the last moment.
How to adapt the recipe for a starter rather than for appetizer jars?
With the indicated quantities, you fill 6 appetizer jars of 8 to 10 cl; to make it a starter, generously increase the quantities of each ingredient to obtain larger portions.
What equipment is really essential to make this green asparagus mousse?
The essentials are a cutting board, a good paring knife, and especially a blender; the piping bag, the Tube, and the nozzles are only for a neater presentation, but a spoon is sufficient to fill the jars.
How to achieve the texture of the asparagus mousse?
Cook the asparagus for about 5 minutes in salted boiling water, refresh them in cold water, drain them thoroughly, and then finely blend all the mousse ingredients in the blender to achieve a smooth texture.
Can I replace green asparagus with white asparagus?
You can blend with white asparagus if you wish, but I recommend keeping a nice proportion of green asparagus to preserve the taste and the pretty color of the mousse.
What fresh cheese to use for this green asparagus mousse?
For the fresh cheese, you have plenty of options: fresh goat cheese, Saint Morêt, Madame Loïk, ricotta, fresh cheese squares… adjust according to your taste and what you have in the fridge.
How to get really crispy ham for the garnish?
Place the slice of ham in the oven at 150 degrees for about ten minutes, let it dry, and then crumble it roughly to obtain a crunchy garnish.
How to add crunch and contrast to this asparagus mousse?
Add crumbled oven-dried raw ham and slices of raw asparagus carpaccio on top of the jars to provide crunch and contrast with the mousse.
How to serve the mousse if I don't have a piping bag or a Tube?
You can simply fill your jars with a tablespoon and add the whipped cream with a teaspoon, the result will be less 'pastry-like' but just as delicious.
How long to cook the asparagus for this recipe?
Immerse the asparagus in slightly salted boiling water and cook them for about 5 minutes, then run them under cold water to stop the cooking and preserve their color.
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