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Wild Asparagus Mousse
The mousse of asparagus prepared with greater frequency, without doubt because in which we would be able to call their formula simplified, with the one that very good results are obtained, requires only ingredients of the ones that are used to find themselves in the pantry or in the refrigerator of all the houses (800 g can of asparagus, 1/2 liter of whole milk, 5 eggs, salt and pepper are enough for it. It offers besides the advantage of a fast one preparation. But here we are going to offer another formula, something more elaborated, highlighted by the incomparable flavor of the wild asparagus.
Ingredients
1 kg green asparagus
250 ml milk
250 ml whipped cream
5 eggs
150 g of Cork ham
white Pepper
nutmeg
1 latita of truffle (optional)
a little butter
Salt
Sauce
750 g of tomato
1 escalonia
1 small onion
olive Oil
Pepper
Sugar
Salt
Preparation
- Eliminate the hardest part of the asparagus; cut the upper third of approximately one fourth of them. Cook some and other in salt water, but by separated; the first group until they get very tender; the second, that will be reserved like decoration, al will be left give you.
- With an electric mixer, crush the long asparagus (perfectly drained or, better even, dried some instants in a frying pan anti-adherent put to alive fire) along with the milk, the cream of milk and the yolks of the eggs; season with salt (with a lot of precaution and verifying the point of salt of the asparagus stews), pepper and nutmeg al final, to pass the mixture by a Chinese strainer.
- Mount the clear stiff strong and to incorporate them to the previous mixture along with the ham stung and the truffle, if it is used, cut.
- Pour the prepared in a mold extended, or if is preferred round, well greased of butter. Cook it in bath Maria, like some 45 minutes, approximately, in an oven heated previously to 180 ºC.
- While it is cooked, prepare the sauce. In a little olive oil, fry the onion and the escalonia, when they harm to be gilded, add the cut tomatoes; add also a bit of sugar. When the tomatoes be stews, pass it all by the Chinese strainer and to reserve the sauce al heat, ready to use it.
- Once it jelled the mousse, remove it of the oven, leave it to rest for some minutes and take it on the source of service whose base there will be itself cover with a little the sauce of tomato. Decorate the surface of the preparation with the asparagus reserved. Serve it along with a sauce maker in which there will be itself poured the remainder of the sauce of hot tomato.
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