Green Asparagus Mousse

Cut asparagus tips into small pieces, blanch for 4 min. blanch, rinse and put aside, cut asparagus spears into small pieces, remove peel from shallots and cut into small cubes, clean spinach, rinse and chop coarsely, heat oil, sauté asparagus spears and shallots in it, Add the spinach, sauté briefly and pour in an eighth of a liter of cream, meanwhile make until the liquid has boiled away, then season with freshly grated nutmeg, salt, pepper and 1 tbsp. juice of a lemon, then blend very finely in a kitchen blender.

Let it melt at a moderate temperature, stir it into the puree and let it cool down, whip the remaining cream until stiff and fold it into the asparagus mass, fill the asparagus mousse into a shallow baking dish, spread it smoothly and let it cool down for a couple of hours with the lid closed, clean the mushrooms, rinse them and cut them into thin slices, Clean and rinse the frisée lettuce, put a few leaves aside for garnish, mix a salad dressing with 2 tbsp. pepper, salt, juice of one lemon, a little bit of sugar and olive oil, mix with the mushrooms and frisée lettuce, cut out the asparagus mousse with a tbsp. and serve with the lettuce, asparagus tips and frisée leaves.

Our tip: Use the young, tender spinach from the farmers’ market!

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