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Associate.com - Share Your Recipe!

Recipe Name: Asparagus Mousse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Pound(s) Asparagus
1/2 Cup(s) Mayonnaise
4 Teaspoon(s) Lemon Juice
1 Tablespoon(s) Green onion, chopped
2 Envelopes unflavored gelatin
1/2 Cup(s) Water
1 Cup(s) Whipping cream
2 Egg whites
1 Teaspoon(s) Salt
Directions:
Date: Wed, 1 May 1996 06:05:05 GMT From: Anne Sheresky
<sheresky@worldchat.com> Break off tough stems from asparagus and
discard. Peel lower half of asparagus stems; cut into 1-inch lengths.
In saucepan of boiling salted water, cook asparagus for about
10-minutes or until tender; drain. In food processor or blender,
process until smooth. There should be about 2 cups puree. Transfer
to saucepan. Add mayonnaise, lemon juice and onion; cook over low heat
just until warmed through. Meanwhile, in small saucepan, sprinkle
gelatin over water; let stand for 5 minutes to soften. Over low heat,
warm gelatin until disolved; stir into asparagus mixture. Transfer to
bowl and place in large bowl of ice and water to chill, stirring
frequently, for 10 to 15 minutes or until cold and slightly thickened.
Remove from iced water. Whip cream; set aside. In large bowl, beat
egg whites with salt until stiff peaks form. Whisk about one-quarter
of the beaten egg whites into cooled asparagus mixture; fold into
remaining whites along with whipped cream. Pour into rinsed 6-cup
mould. Cover and refrigerate for at least 6 hours or up to 2 days. To
unmould, wrap hot damp tea towel around mould for 1 minute. Using
knife, loosen top edge of mousse from mould. Tilt or gently shake
mould= to loosen mousse. Invert rinsed serving platter on top of
mould. Grasp platter and mould; quickly turn over. Shake using quick
downward motion, to release mousse from mould. Lift off mould. (If
mousse sticks, repeat the procedure.) Source: Canadian Living's
Summertime Cooking (1987) MM-RECIPES@IDISCOVER.NET MEAL-MASTER
RECIPES LISTSERVER MM-RECIPES DIGEST V3 #121 From the MealMaster
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 243
Calories From Fat: 189
Total Fat: 21.5g
Cholesterol: 59.4mg
Sodium: 990.6mg
Potassium: 316.4mg
Carbohydrates: 9.9g
Fiber: 1.5g
Sugar: 1.5g
Protein: 5g


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