Mousse de Espárragos
ASPARAGUS MOUSSE

Ingredients:

1 tin white asparagus
1 onion
¼ l (8 fl oz/1 cup) single cream
4 eggs
Butter
Pepper
Salt

Preparation

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.