Asparagus Mousse
Notes from the garden list
Course Main Course
Cuisine American
- 1 1/2 pound fresh asparagus
- 1 1/2 T butter
- 2 T flour
- 1/2 cup sour cream
- 1 egg yolk slightly beaten
- 2 tea lemon juice
- 1/2 cup drained tofu
blanch the asparagus
melt the butter, add the flour. add the sour cream and cook until the mixture thickens
take off the heat. add the yolk. return to heat. do no allow the mixture to come to the boil.
add the well drained asparagus and the tofu to the mixture and place into processor
add the sour cream mixture to the processor.