A rather rich salad that works best as a first course.
Serves 8
• 2 cups puréed cooked asparagus (about 1½ lbs. fresh asparagus, trimmed)
• 2 packages (2 Tbs.) unflavored gelatin
• ½ cup cold water
• 1½ cups hot milk
• ½ cup water from cooking asparagus
• 2 Tbs. butter
• 3 eggs
• 1 cup mayonnaise
• ½ cup sour cream
• 2 Tbs. lemon juice
• 1 tsp. sugar
• ½ tsp. salt
• large pinch of cayenne pepper
• pinch of nutmeg
• pepper to taste
• optional garnish
• pimiento strips
• thinly sliced cucumber
• sliced black olives
1. Soften the gelatin in the cold water. Stir the gelatin into the hot milk along with the asparagus water and the butter. Stir the mixture over very low heat until both the gelatin and the butter are completely dissolved. Remove the liquid from the heat and beat in the eggs. Beat the mixture with a whisk for about 2 minutes. Chill the mixture until it just begins to thicken but can still be easily stirred.
2. Combine the puréed asparagus, the mayonnaise, sour cream, lemon juice, sugar, salt, and other seasonings and stir until all is thoroughly smooth. Stir in the gelatin mixture.
3. Pour the entire mixture into an oiled, 2-quart mold and chill it for 3 hours, or until it is firm.
4. Turn the mousse out onto a well-chilled platter and, if you like, decorate it with strips of pimiento, thin slices of cucumber, and sliced black olives.
