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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".
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 12 hours
Total Time 12 hours 30 minutes
Course Appetizer
Servings 8

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.
Keyword Asparagus, Cucumber, Cups, Mousse