Asparagus Mousse in Cucumber Cups
This has been one of our most successful hors d'oeuvres. It is light, delicious and such a soft shade of green - it clearly says "spring is here".
Ingredients
- 1 bunch Asparagus
- 1 cup Heavy Cream
- ¼ stick Butter
- 8 oz Cream Cheese
- ½ cup Hellmann's Mayonnaise
- 1 clove Garlic
- 1 tbsp Onion Powder
- 3 tbsp Vidalia Onion Dressing
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Sugar
- 1 tbsp Lemon Juice
- 2 packets Non-Flavored Gelatin (softened with ¼ cup warm water)
- Cucumber Cups (or mini lemon toasts or phyllo cups)
Instructions
- Blanch Asparagus. Place in saucepan and cover with Heavy Cream and Butter. Slowly cook asparagus until very soft.
- In processor blend softened asparagus (with the cooking cream) Cream Cheese, Mayonnaise, Garlic, Onion Powder, Vidalia Onion Dressing, Salt, Black Pepper, Sugar and Lemon Juice. Blend until smooth then add Non-Flavored Gelatin (softened with ¼ cup warm water).
- Refrigerate overnight until set. Pipe with large star tip into petit phyllo cups, on mini lemon toasts or in cucumber cups.
