|125 g||Lean Milk Yoghurt|
|2 tsp||Lemon juice|
Asparagus mousse can be served as a light starter with buttered roasted toast corners, or as a small snack with toast with smoked salmon or as a filling for ham rolls with cooked ham. It is best to prepare the asparagus mousse in good time and let it cool well in the refrigerator for at least 2-3 hours. If you want to put asparagus mousse in the fridge overnight, some asparagus water will settle again, which you have to stir under the asparagus mousse again the next day. The asparagus mousse tastes better, however, if it is prepared on the same day. Carefully peel the asparagus with an asparagus peeler and cut off any wooden asparagus ends. Cut the asparagus into pieces about 5 cm long, place in a saucepan and cover lightly with water. Add butter, salt and sugar and cover with a lid. Bring the asparagus to the boil. Reduce the temperature to medium and cook the asparagus pieces as softly as possible in approx. 20 minutes. Using a skimmer, lift the asparagus out of the asparagus stock, pour into a sieve and drain well. The asparagus broth can be used as the basis for an asparagus cream soup. Soak gelatine in cold water for approx. 10 minutes. Put some asparagus tips aside from the asparagus for decoration, as shown in the picture above. Pour the remaining asparagus into a mixing bowl. Add skimmed milk yoghurt, mayonnaise and freshly squeezed lemon juice and puree asparagus with a blender to a cream. Lightly season asparagus cream with white pepper, salt and freshly grated nutmeg. Lightly squeeze the gelatine, place in a small pot and melt at a low temperature. Remove the pot from the heat and stir approx. 3 tablespoons of asparagus cream into the gelatine. Only then add the mixed gelatine to the rest of the asparagus cream and stir in well with a whisk. The gelatine can't lump like this. Place the asparagus cream in the refrigerator for approx. 30 to 40 minutes until the asparagus cream begins to set. Whip the cream until stiff and fold into the asparagus cream using a whisk. Refrigerate asparagus mousse for 2-3 hours. Arrange asparagus mousse either with toast on small dessert plates, or fill into decorative glasses and decorate with the asparagus tips set aside and fresh herbs.