This delicate and elegant dish celebrates the best of asparagus season, with a velvety mousse and buttery shrimp that will impress your guests.
White asparagus is a true seasonal delicacy, and this White Asparagus Mousse with Butter-Poached Shrimp makes an exquisite starter during asparagus season. Its velvety texture and delicate flavor pair beautifully with tender, buttery shrimp for a refined and flavorful dish.
If fresh white asparagus is not available, don’t hesitate to use high-quality bottled white asparagus—their taste is surprisingly delicious, and the liquid from the jar adds depth to the dish.
Planning an intimate dinner? This gourmet appetizer will delight your guests with its elegant presentation and delicate balance of flavors. Perfect for spring gatherings or any occasion where you want to serve something truly special!
RECIPE:
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Ingredients
500g white asparagus, peeled and trimmed (or use the white asparagus in bottles, those are very tasty)
300ml vegetable or chicken broth
150ml heavy cream (or a light alternative like crème fraîche)
2 sheets gelatin (or 1 tsp powdered gelatin)
30g unsalted butter
Salt and white pepper, to taste
A pinch of nutmeg
A few drops of lemon juice (optional, for brightness)
For the Butter-Poached Shrimp:
150g small shrimp (preferably North Sea shrimp)
150g unsalted butter
1 small shallot, finely chopped
1 garlic clove, minced
1 tbsp dry white wine (optional)
Salt and white pepper, to taste
For Garnish:
Fresh dill sprigs
A drizzle of extra butter (optional)
Preparation:
1.Peel the asparagus. Cut the peeled asparagus into small pieces. In a saucepan, combine with the broth and simmer for 15-20 minutes, or until tender.
2. Blend: Transfer the asparagus and half of the cooking liquid to a blender. Add butter and blend until silky smooth.
3. Strain: Pass the puree through a fine sieve to achieve a velvety texture.
4. Meanwhile, soak the gelatin sheets in cold water for 5 minutes (or bloom powdered gelatin in a little cold water).
5. Finish the mousse: In a saucepan over low heat, warm the heavy cream (do not boil). Stir in the softened gelatin until fully dissolved.
6. Combine and chill: Mix the warm cream into the asparagus puree. Season with salt, white pepper, nutmeg, and a touch of lemon juice.
7. Pour into serving glasses or ramekins, cover, and refrigerate for at least 4 hours, or until fully set.
Butter-Poach the Shrimp
1. Melt butter over low heat in a small saucepan. Add shallots and garlic, cooking until soft. Make sure that the shrimps are submerged in butter for even cooking.
2. Gently poach the shrimp in the warm butter, over lowest heat, for 5 minutes, stirring occasionally. Do not let the butter boil.
3. Season with white wine (if using), salt, and white pepper. Remove from heat and let cool slightly.
Step 3: Assemble and Serve
1. Top the chilled mousse with a spoonful of butter-poached shrimp.
2. Garnish with fresh dill and an extra drizzle of butter if desired.
3. Serve cold, optionally with crisp toast or crackers.
👩🍳 Chef's Tips
For an ultra-smooth texture, strain the asparagus puree twice before mixing with gelatin.
Do not overheat the gelatin, or it may lose its setting power.
A few drops of lemon juice enhance the delicate asparagus flavor without overpowering it.