Now the asparagus season in Schleswig-Holstein is in full swing. At the moment these stalls offer „frischer Spargel“ – „fresh asparagus“ until the strawberry season begins. I bought a bunch of fresh local asparagus for my last Asparagus Aspirations contribution started by Kevin at Seriously Good. I tried to duplicate an asparagus mousse from my fellowblogger Petra at Brot und Rosen.

I modified the recipe and prepared

Asparagus mousse with North Sea shrimps and cucumber salad

Delicious, but my gentlemen at home didn’t like the pieces of asparagus. Next time I will puree the asparagus.

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Asparagus mousse with North Sea shrimps and cucumber salad
Categories: Starter, Salad
Yield: 4 Servings

======================== ASPARAGUSMOUSSE ========================
100 grams Cream-cheese with herbs
150 ml Whipping cream
Salt
500 grams Asparagus, white
150 ml Asparagus water
6 leaves Gelatin
White pepper, ground
1 teasp. Zucker
1 teasp. Butter

===================== CUCUMBER-SHRIMP-SALAD =====================
1 Cucumber
3 tablesp. White-wine vinegar
5 tablesp. Asparagus water
5 tablesp. Oil, I used rapeseed oil
150 grams Brown shrimps
Dill, chopped

============================ SOURCE ============================
own creation based on several recipes
— Edited *RK* 05/23/2006 by
— Ulrike Westphal

Wash and trim asparagus spears and cut in 1 cm pieces. Cook the
asparagus in boiling water with salt, butter and sugar until tender.
Drain asparagus, reserving the liquid.

Dissolve gelatin in cold water. Mix together a 2 tbsp. cooled
asparagus water and the cream-cheese until smooth. Season with salt
and pepper and add the asparagus pieces. Dissolve gelatin hot
asparagus water and let cool down and fold in the aparagus/
creamcheese-mixture. Refrigerate until the mixture begins to gel.
Whip the cream in a basin until slightly thick and then stir into
the asparagus mixture.

Refrigerate over night until firm.

For the salad peel the cucumber, cut lengthwise and remove the seed
with a spoon. Cut in thin slices. For the sauce mix toghether
vinegar, asparagus water, salt, pepper and a pinch of sugar. Stir in
the oil and dill. Pour 1/3 of the sauce onto the shrimps, the
remaining onto the cucumber slices. Arrange shrimps, cucumber and
mousse on a plate and serve.

=====

Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say he was a busy man is an understatement.

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