Serves 12

Yield: 3/4 cup

1/4 pound asparagus, trimmed, peel if stalks are large 
1 green onion, roughly chopped
1 tablespoon Best Foods or Hellman's Mayonnaise
1/2 teaspoon fresh lemon juice
pinch cayenne pepper
1/8 teaspoon Kosher salt
2 tablespoons heavy cream
1/4 an egg white 
1/8 teaspoon salt
1 small tomato, for garnish
12 small arugula leaves, for garnish
12 Chinese spoons

 

Boil asparagus in water until tender; drain; puree with onion in a food processor or blender until smooth; transfer to a medium sized bowl and cool. Stir in mayonnaise, lemon juice, cayenne pepper and salt. In a small bowl whip cream to stiff peaks.  In another small bowl whip egg white with salt to stiff peaks.  Fold whipped cream and egg white into asparagus mousse mixture; taste for seasoning.  This can be made  ahead, covered and refrigerated.

Cut tomato skins into small diamonds as garnishes.  Make 2 days before serving, cover and refrigerate.  

Make quenelles of asparagus mousse by forming small oval shapes using 2 tablespoons transferring the asparagus mousse from one tablespoon to the other; place one quenelle on each Chinese spoon; garnish with tomato, arugula leaf and serve.

Wine recommendation: Chardonnay; Sauvignon Blanc