ingredients
serves 6
3/8 cup butter
1 pound thin asparagus spears
salt and pepper
3 eggs
2 egg yolks
2 tsp chopped chervil or tarragon
2 tsp chopped chives
1 pint heavy cream
2 shallots, peeled and finely chopped
1/4 pint dry white wine
1/4 pint vegetable stock
chervil or tarragon sprigs, to garnish
method
1. Melt 2 tablespoons of the butter and use to liberally grease six 1/4 pint ramekins. Put these in the fridge. Set aside 12 small asparagus tips for garnish; trim and roughly chop the remaining asparagus.
2. Cook the chopped asparagus in boiling salted water for 4 - 5 minutes until tender. Remove with a slotted spoon, refresh in iced water, then drain. Add the asparagus tips to the boiling water and cook for 1 - 2 minutes; drain and set aside.
3. Put the chopped asparagus into a food processor or blender with the whole eggs and extra yolks. Process until smooth, then pass through a sieve into a bowl. Stir in the herbs and 3/4 pint of the cream. Season generously with salt and pepper.
4. Divide the mixture among the ramekins. Stand in a large roasting tin containing enough boiling water to come halfway up the sides and cover the tin loosely with foil. Bake at 180°C (160°C fan oven) for 30 - 40 minutes or until the mousses are just set.
5. In the meantime, melt the rest of the butter in a pan, add the shallots and cook for 10 minutes until soft. Add the wine and stock, bring to the boil and simmer for 10 minutes. Add the remaining cream and season to taste. Simmer for 10 minutes.
6. To serve, reheat the asparagus tips in the hot sauce for 1 minute. Turn the mousses out on to warmed plates. Spoon the sauce around them and garnish with the asparagus tips and herb sprigs.
