Chunky Asparagus Delight


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Whirled to a delicate smoothness and lightness, this mixture is heartily loaded with asparagus and an interesting flavoring of agar agar, sour cream and Tabasco sauce.

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  1. Boil the asparagus in water till they become tender. Keep aside.
  2. Mix the vegetable stock and agar agar and boil till the agar agar melts.
  3. Strain the liquid and add salt. Mix gently.
  4. Arrange the asparagus stem in a 3" x 5" baking dish and pour the agar agar mixture on top of it.
  5. Once the mixture is set cut into squares.
  6. Refrigerate for at least an hour. Remove and cut into 8 bite sized pieces

For serving

  1. Place one asparagus mousse piece on a cream cracker, top with some sour cream.
  2. Serve immediately along with Tabasco or Capsico Sauce.
RECIPE SOURCE : Chips and DipsBuy this cookbook
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