Mousse de Espárragos
1 tin white asparagus
¼ l (8 fl oz/1 cup) single cream
Chop the onion and sauté in a frying pan with a tablespoonful of butter. When the onion becomes transparent, add the asparagus together with some of their juice. Leave to boil for two minutes and then blend in a food processor. Beat the eggs in a large bowl and add the cream. Season with salt and pepper and then add the asparagus mix, stirring well. Pour into a metal pudding mould.
Heat the mould in a bain marie until the mousse sets. Allow to cool before removing the mould.
Serve cold, with mayonnaise on the side.