I like the concept of an Amuse Bouche served before dinner to get the taste buds going and also to get everyone in the mood for dining.
I don’t make them all that often as they usually require a lot of work and result in very tiny portions (which is, after all, the entire concept).
But this Asparagus Mousse was easily made the night before and kept in the fridge until needed. All that was required the next day was to spoon the mousse into the serving vessels.
The recipe calls for serving it on ceramic Chinese spoons and it would have been perfect as almost everyone at dinner was Chinese! But we didn’t have enough Chinese spoons. Now this was a good thing since it alerted me to the fact that we need more Chinese spoons. My daughter and her friends almost live on ramen noodles as after school snacks so we really do need more spoons.
So I added Chinese spoons to my shopping list. But in the meantime, I needed to figure out how to serve the Asparagus Mousse. I decided to improvise and use sake cups, which I have way too many of. Since it was going into a cup and not sitting on a spoon, I made the puree more liquid then originally called for so it could be more easily eaten from cups.
If you are making this ahead of time, stop after step #2 and refrigerate. When ready to serve start at step #3.
Amuse Bouche: Asparagus Mousse in a Sake Cup
1/2 lb asparagus, trimmed
2 green onions roughly chopped
1.5 tbsp Mayonnaise
3/4 tsp fresh lemon juice
large pinch cayenne pepper
1/2 tsp kosher salt, divided
2 tbsp heavy cream
1/2 egg white
12 sake cups (or Chinese spoons)
12 small oregano leaves
- Boil salted asparagus in water until tender. Drain.
- Place asparagus and onion in a food processor and puree until smooth. Place puréed mixture into large bowl.
- Place egg white in another bowl with 1/4 tsp salt and whip until you get stiff peaks.
- Fold heavy cream and egg whites into asparagus purée.
- Spoon into sake cups and top each with oregano leaf. Serve.