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Asparagus Mousse

ClosetBetty

"Try this asparagus hollandaise topping for grilled chicken and rice."
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Ingredients

22 m servings 325 cals
Original recipe yields 6 servings (2 cups)

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add the asparagus and green onions; cook 5 to 7 minutes, or until asparagus is tender. Strain through a mesh strainer, and press out excess water. Place into the bowl of a blender and puree until smooth, then pour into a bowl and set aside.
  2. Rinse out the blender bowl, then add the egg yolks, lemon juice, salt, and Tabasco sauce. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring the butter in a thin stream though the hole in the lid. Turn the blender off once all the butter has been added and the sauce has thickened. Pour into the asparagus puree and fold until evenly blended. Serve immediately.

Nutrition Facts


Per Serving: 325 calories; 33.7 g fat; 4.3 g carbohydrates; 3.9 g protein; 218 mg cholesterol; 324 mg sodium. Full nutrition

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Reviews

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Wow...um..."light"? Really? With 4 egg yolks and a CUP of butter? Rich, tasty, sure, why not, but this is a pretty indulgent sauce all round.

Nope, not light at all. It's a nice variation on a hollandaise sauce, and freezes quite well.

This is not a Mousse, A mousse is solid,moulded and fluffy, this is nothing more than a sauce recipe.