ASPARAGUS MOUSSE & SPEARS

I have clear memories of my mother frequently making mousses for entertaining, as they could be prepared well ahead. My sister Sarah and I liked to run our fingers round the mixing bowl for a taste. A mousse can be served as a first course or a Sunday supper, and is best made the day before so it has time to set properly. Serve with crackers, bread or French toast.

Serves 10

100g (3½oz) unsalted butter

50ml (2fl oz) olive oil 3 shallots, diced

2 garlic cloves, crushed 5 celery stalks, chopped 500g (1lb 2oz) asparagus spears, top 5cm (2in) of each kept for the centrepiece, the rest trimmed and chopped

Sea salt and pepper 100ml (3½fl oz) vegetable stock 400ml (14fl oz) double cream

100ml (3½fl oz) whole milk 100g (3½oz) spinach 20 mint leaves

7 leaves of gelatine or agar agar flakes (a vegetarian alternative to gelatine, available from some supermarkets)

Grated zest and juice of 1 lemon

10g (¼oz) pea shoots, washed, to serve (optional) Melt 75g (2¾oz) of the butter with the oil in a pan over a low heat. Add the shallots, garlic, celery and chopped bottoms of the asparagus spears, season, and cook for about 5 minutes until soft but not coloured. Add the vegetable stock, turn up the heat and simmer for up to 10 minutes, until the liquid is reduced by half.

Pour in the cream and milk and simmer for up to 5 minutes, until the asparagus is tender. Remove from the heat and cool slightly, then blitz with a stick blender until smooth. Add the spinach and mint and blitz again. Pass the mixture through a sieve to ensure it’s completely smooth – it will be a lovely green colour. Season to taste.

Soak the gelatine in cold water for 3-5 minutes until soft, then remove it from the water and add it to the vegetable mixture and stir well (or if using agar agar, follow the directions on the packet).

Pour the mixture into a 20cm (8in) rum baba mould or individual moulds or pots and leave to cool, then cover with clingfilm and refrigerate for at least 8 hours until set.

When the mousse is set, hold the mould briefly over hot water to free the edge and turn it out onto a plate.

Pan-fry the asparagus tips in the remaining butter for about 3 minutes. Once browned, add the lemon juice and zest and reduce until evaporated. Garnish the mousse with the asparagus tips and serve. If liked, top with some pea shoots for a final flourish.