Asparagus mousse with shaved asparagus, spinach & mint


British asparagus season is now in full swing and for the next two months, I’ll be taking full advantage of this utterly delicious ingredient!

This light, fresh asparagus mousse makes a very pretty first course. Serve with shaved asparagus, spinach and mint or some lightly steamed asparagus stems.

Serves 8 – For this recipe, you will need 8 x 125ml dariole moulds, ramekins or similar

For the mousse
olive oil, for greasing
300g Wye Valley asparagus (after removing woody ends) plus another 4 stems for the salad
6 gelatin leaves
150ml chicken stock
200g crème fraiche
50g baby spinach, plus a few extra leaves for the salad
a few gratings of nutmeg
2 egg whites
salt and freshly ground black pepper

For the salad and garnish
a few mint leaves
extra virgin olive oil
½ lemon, juice only
Edible flowers for garnishing
8 soft boiled quail’s eggs for garnishing

  • Grease the insides of the dariole moulds with a tiny bit of olive oil. Base-line each of the moulds with a small disc of greaseproof paper or baking parchment. Set aside.
  • Steam the 300g asparagus for 3-4 minutes until tender. Drain and refresh in cold water. Drain again and set aside.
  • Soak the gelatin leaves in a bowl of cold water until soft.
  • Heat the chicken stock to simmering point in a small saucepan and remove from the heat. Squeeze the water out of the gelatin leaves and add them to the stock, stirring until they have completely dissolved.
  • Place the steamed asparagus, the stock and the spinach leaves in a liquidiser and process until smooth. (If you do not have a liquidiser, use a blender then pass the mixture through a sieve with the back of a ladle).
  • Transfer to a metal bowl. Stir the crème fraiche through the mixture then add some gratings of nutmeg. Season to taste. Transfer to the fridge for 20 minutes or place the bowl in a sink of ice cold water for a few minutes, stirring occasionally.
  • In a bowl, whisk the egg whites until stiff.  Using a metal spoon, stir a spoonful of whisked egg whites into the cold asparagus mixture then gently fold in the remainder of the whites. Divide the mixture between the 8 dariole moulds and transfer to the fridge to set (2 hours+)
  • Once set, run the blade of a knife around the inside of each dariole mould, invert onto a plate and give a firm shake to release the mousse. Carefully remove the parchment disc.
  • Using a vegetable peeler (or sharp knife), shave the remaining raw asparagus stems into long, thin ribbons. Transfer to a bowl with a few baby spinach leaves and some torn mint leaves. Drizzle with extra virgin olive oil and lemon juice then stir to coat. Season to taste.
  • Place some of the salad on each plate beside the mousse. Garnish with mint, edible flowers and soft boiled quails eggs.

For edible flowers, I highly recommend – they produce a fantastic range of fresh, organic edible flowers, which can be sent out by overnight courier.

For more information about British asparagus and some great recipe ideas, go to

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