Asparagus mousse with North Sea shrimps and cucumber salad

Bude "Erdbeere" mit Spargelverkauf
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

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 Button German
Categories: Starter, Salad
Yield: 4 Servings

Asparagusmousse with North Sea shrimps and cucumber salad

======================== ASPARAGUSMOUSSE ========================
100 grams Cream-cheese with herbs
150 ml Whipping cream
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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