A Mousse Ate In a Windmill (In Old Amsterdam)

Asparagus Mousse and soft poached egg on sourdough toast

Twist on a Breakfast Classic

This year is the first year that I have been able to harvest my own asparagus. As you must, I planted four crowns two years ago, and it has been an agonising wait. I also thought that I’d been a little over zealous with the first harvest. I waited until I had a good few stalks, and before they got too long, then I plucked them all with the eagerness of a beaver who had just been presented with his own river that runs through a hardwood forest. I had the first batch simply steamed, and accompanied by a soft-boiled egg.

And then I waited. And waited. And the anxiety rose. And I started to worry that, having waited so long to crop them, I had been too impatient or greedy and that I would have to plant more crowns and wait another 2 years.

Asparagus Shoots Coming Anew in My Garden

Hope Springs Eternal

And then I went into the garden this morning, and was delighted to find this stalk poking its way through the soil and mulch. I will have more home-grown asparagus again this year, after all.

I had a few friends round to dinner at the weekend, which coincided with my panicky dearth of my own asparagus. But, I really wanted to  make asparagus the star of my main course, given that it is only with us for such a short time. So I dreamed up a main course that consisted of an asparagus salad, and a ballotine of chicken, stuffed with asparagus mousse. I have to admit, the food was lovely, seasonal and fresh, but my ballotine-making skills definitely require honing. They were not the most beautiful, and one or two lost some of the stuffing. But my guests enjoyed them, so I guess that is what matters.

Chicken Breast Stuffed with Asparagus Mousse

A Total Farce!

I also made far too much mouse for the number of chicken breasts (and, indeed, guests) I had. So, the next morning, I cooked up the rest in a water bath, and had it for breakfast on some sourdough toast and topped with a poached egg. It was a great breakfast. I can also imagine this mousse served as a starter, with crayfish, or maybe even lobster, if you want to push the boat out.

Simple and in Season Blog BadgeOne Ingredient, Asparagus How To Cook Good Food Blog Badge

I can’t get enough asparagus at this time of the year, and of course, there is never any waste, because I always use the woodier ends to make soup. I can eat them simply, or in recipes. But I’m always looking out for new recipes to make and to inspire. We have a few more weeks of the season left, so if you have some great asparagus recipes, link them up in the comment section. I’m also entering this into Ren Behan’s Simple and in Season, since there is nothing more seasonal than asparagus right now; and into One Ingredient, hosted this month by Laura at How To Cook Good Food since it is really appropriate right now.

Recipe: Asparagus Mousse

Ingredients

700 g asparagus

2 small shallots, finely chopped

1 clove garlic, sliced thinly

1 tbsp oil

100 ml cream

2 eggs

20 g chervil

Plenty of salt and pepper

Method

Remove any woody ends from the asparagus, by gently snapping them. As I have mentioned, no need to waste this bit, it may not be good to chew in a dish, but makes a great soup, or you can add it to vegetable stock, for an additional chlorophyl hit.

Cut the asparagus spears into 3-5 cm lengths, and blanch in boiling water for about 2-3 minutes, depending on the width of the stalks. Refresh immediately under a running tap, or in iced water. You don’t want them to continue cooking, as they do cook for longer later in the process.

Soften the shallots and the garlic in the oil, until they are translucent. Keep them moving, so they do not catch. I always find that shallots will burn much quicker than onions. Once they are done, blend up with the asparagus, and the roughly chopped chervil. If you want to be really cheffy, you’d blend them then pass them through a drum sieve or something similarly fine. I am less cheffy, and was perfectly happy to have a bit of texture in my mousse, so I blended it up as fine as I could get it in my food processor.

Asparagus mousse of the right consistency for stuffing

Stuffing Thick

Beat the eggs and cream together, and stir in the asparagus mixture. The mixture should be pretty thick for a stuffing, but you could thin it with a little more cream if you intend to make a mousse. Season it really well. It will need it.

Then you can either use it to stuff meat, which should be poached gently in water or stock; or you can put it into greased ramekins or dariole moulds, and cook it in a bain marie until it is just set. The time you need will depend on the size of your mould. It took me about 20 minutes, but I was using pretty large ramekins.

If you have greased your dish well enough, you should be able to turn it out. I did this, but decided that I wanted to serve it on toast, and you’ll find it also spreads nicely.

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10 Comments

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10 responses to “A Mousse Ate In a Windmill (In Old Amsterdam)

  1. petra08

    I have not even thought about asparagus mousse, I must try it! After having waited very patiently I am now on the 3rd year and can eat asparagus for breakfast lunch and dinner at the moment! 🙂

    • Lucky you, although I hope I’m not that far behind. I won’t crop too heavily this year, and Bob Flowerdew says as long as I leave 4-5 stalks per plant then I’ll be good.

      You’ve done really well to be patient for another year, sounds as though it is worth it. It really does seem that patience is a virtue 🙂

  2. What a great idea to stuff the chicken with the asparagus mousse…I’m sure your guests were thrilled with your meal.

  3. I love the idea of using an asparagus mousse to provide a filling for chicken. Also having some left over is even better. I think the sound of eating it for breakfast is great and it would make a delicious lunch too. Eggs go so well with asparagus and I love a bit of Parmesan too. Thanks so much for linking to One Ingredient!

    • Thank you for hosting, Laura. I love asparagus in all it’s forms and have already had a lot of inspiration from the other links on One Ingredient. I hope I can get some of them in before the end of the short season.

      I bought some more this morning, so I’m going to give it a really good go.

  4. Pingback: One Ingredient (Asparagus)-The May Round-Up

  5. Pingback: Simple and in Season May Blog Event Round Up (Part 2) - Ren Behan

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