Serves: 8
Total Calories: 505
1. Heat oven to 400° F.
2. In saucepan, melt butter add flour. Cook over low heat, stirring for 3 minutes.
3. In separate saucepan, combine heavy cream and chicken broth heat. Whisk into butter and flour mixture cook over medium high heat for 10 minutes, whisking constantly. Add salt and pepper to taste.
4. Remove pan from heat and beat in egg yolks 2 at a time, beating well after each addition.
5. Cut 2 inches from tips of cooked asparagus spears and reserve. Cut remainder of asparagus into 1/2 -inch segments add to sauce mixture.
6. Beat egg whites until stiff but not dry. Fold 1/4 of whites into asparagus mixture rather vigorously and then gently fold in remainder.
7. Pour into a greased 2-quart ring mold and place in a baking pan add enough hot water to reach halfway up sides of mold. Bake for 40 to 50 minutes, or until mousse has risen and pulled away from sides of mold. Prepare the following mushroom sauce.
Mushroom sauce:
*Melt 2 tablespoons butter in medium skillet. Sauté mushrooms over high heat until browned set aside. In a saucepan, melt remaining 2 tablespoons butter add flour. Cook, stirring, for 3 minutes. Heat chicken broth and milk together in separate saucepan. Add roux, stirring cook until thick and smooth. Add mushrooms, parsley, and season with salt and pepper. Cook for 2 minutes. (Makes about 1 1/2 cups)
To serve, run a knife around inside of mold and turn mousse out onto serving platter. Warm asparagus tips arrange in bunches around base of mousse. Place a strip of pimiento over each bunch. Fill a small bowl with mushroom sauce. Place a cross of pimiento strips on top of mushroom sauce place bowl in center of mousse ring.
This Asparagus Mousse recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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