Asparagus Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 132.8 μg | (221 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams Asparagus
- salt
- freshly ground pepper
- 8 sheets gelatin
- 1 garlic clove
- 2 bunches parsley
- 200 grams Whipped cream
- 2 Tbsps lemon juice
Preparation steps
Rinse the asparagus, peel the lower third and cut off the ends. Cut the asparagus into pieces. Boil the asparagus in salted water for about 12 minutes. Cook, remove from the water and drain.
Soak the gelatin in cold water.
Peel the garlic and finely chop. Rinse the parsley, shake dry and chop the leaves.
Puree the parsley, sour cream, asparagus and garlic in a blender until smooth and season with salt, pepper and lemon juice. Dissolve the gelatin in a small saucepan over low heat, then stir into the cream of asparagus.
Line a pan fitting with plastic wrap, leaving some of the wrap to hang over the sides. Pour in the mousse and smooth out. Cover the top with plastic wrap and place pan in the refrigerator for about 4 - 5 hours.
To serve, remove the plastic wrap and cut the mousse into slices. Serve on plates.
