Chunky Asparagus Delight
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 12072 times
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.
- Boil the asparagus in water till they become tender. Keep aside.
- Mix the vegetable stock and agar agar and boil till the agar agar melts.
- Strain the liquid and add salt. Mix gently.
- Arrange the asparagus stem in a 3" x 5" baking dish and pour the agar agar mixture on top of it.
- Once the mixture is set cut into squares.
- Refrigerate for at least an hour. Remove and cut into 8 bite sized pieces
- Place one asparagus mousse piece on a cream cracker, top with some sour cream.
- Serve immediately along with Tabasco or Capsico Sauce.
Nutrient values per piece
|Vitamin A||71.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.9 mg|
|Folic Acid||3.4 mcg|
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