Asparagus Mousse

 

12 thin green asparagus

1 tablespoon chives, chopped

1 tablespoon leeks, chopped

1/3 cup yoghurt

2 eggs

1 egg white

pinch of nutmeg

salt & pepper to taste

1. cook asparagus until soft. Place them immediately in ice water to keep them green. Take them out, and let them dry completely. Cut the tops for garnishing, 

2. cut asparagus in pieces, and place them in a blender. Add chives, leek, yoghurt, salt, pepper and nutmeg. Blend until smooth. Add eggs, and egg white. Process until well combined.

3. grease ramekins, fill with asparagus, and place in an oven proof dish. Fill with water halfway up the ramekins. Cover with aluminum foil, and bake at 375° for 40 minutes.

4. allow to cool completely and unmold. Serve cold or at room temperature  with sauce hollandaise. Garnish with asparagus tips 

Sauce Hollandaise

1. melt 2/3 cup salted butter, and let it cool a bit.

2. place 2 egg yolks in a blender, and add 2 teaspoons of lemon juice. Blend pouring butter in slowly until consistency is smooth. Serve immediately