Two-Colored Asparagus Mousse with Radish Vinaigrette

A delicious recipe for the asparagus season:

Cut the peeled white asparagus spears into short pieces, also chop the lower third of the peeled green asparagus spears. Boil the peels of both types of asparagus in water with a tiny bit of salt, a stick of butter and a pinch of sugar for 1/2 hour. Drain the peels through a sieve, reserving the clear soup. Cook the white and green asparagus separately in a little of this asparagus broth until soft.

Soak the gelatin in cold water.

Drain the asparagus and blend each separately with the blender. While still hot, stir half of the squeezed gelatin into each puree. Pass the purees through a sieve and season heartily. Fold the chopped parsley into the green puree. Leave both masses to cool.

Whip the whipped cream until stiff.

As soon as the asparagus purees become firm, stir in half of the whipped cream each.

Rinse small ramekins (125 ml capacity) or cups with cold water and pour in the white mixture at the beginning and smooth it down, then pour the green mixture on top and smooth it down as well. Push the ramekins onto the surface so that the mixture settles well. Place in the refrigerator for at least 4 hours, or better yet, overnight.

For the salad dressing, cut the young onion into fine rings, place in a small baking dish form and stir through with salt, pepper, vinegar and sugar. Add the oil and

Related Recipes:

Asparagus Hash Browns with Graved SalmonA recipe for asparagus for gourmets: Rinse vegetables. Peel woody ends from both types of asparagus. Peel... Stuffed Turkey Ham Rolls with AsparagusFor the stuffed turkey ham rolls with asparagus, peel the asparagus thoroughly, cut off the woody ends and... Asparagus Mayo – After Rainer SassAn asparagus recipe for gourmets: Stir egg yolks until creamy. Olive oil leisurely in a fine stream to the egg... Hollandaise Sauce with Green AsparagusA delicious recipe for the asparagus season: Heat the butter in a frying pan until it is liquid. Put the... Asparagus CappuccinoFor the asparagus cappuccino, clean and wash the asparagus and cut into pieces about 3 cm long. Melt the... Sautéed Asparagus with Garden HerbsFor the sautéed asparagus with garden herbs, wash and peel the white asparagus and cook it in a high pot of... Stracciatella Cherry Mini CakeFor the stracciatella cherry mini tart, grease and flour an 18 cm diameter tart pan and a small baking sheet... Strawberry Rhubarb CakeA great cake recipe for any occasion: 1. finely grate chocolate. Roast nuts in a frying pan without fat. Stir... Vanilla Dumplings with Strawberry PureeBeat the yolks and sugar until creamy. Boil the milk with the vanilla pod and the scraped out pulp. Remove the... Salmon Variations with Three Saffron SaucesSeason fennel with salt, pepper olive oil [1] and 1 tsp juice of one lemon. Rest. Cut 2/3 of the salmon fillet...