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Home » Recipes » Magefesa » Asparagus verrines with smoked salmon using a Magefesa

Asparagus verrines with smoked salmon using a Magefesa

Name: Asparagus verrines with smoked salmon using a Magefesa
Prep time: 23 min
Cook time: PTM
Total time: 26 min
Yield: 0 servings
Cuisine: ["French"]

Magchef Plus 4540, Magchef Black

(4.9)

Preparation time

23 min

Total time

26 min

Servings

Calories / Serving

34 Cals

Difficulty

Easy

Asparagus verrines with smoked salmon using a Magefesa

Elevate your appetizer game with this delightful asparagus mousse topped with silky smoked salmon. This dish whispers elegance with every spoonful, combining the earthy flavor of asparagus and the creamy richness of mascarpone, all while being as light as a cloud. Legend has it that the French aristocrats once served mousse as a way to impress their guests, and it seems they were onto something! Perfect for a brunch gathering or a sophisticated dinner party, this mousse is not just food; it's a conversation starter, a culinary hug, and a reminder that sometimes, the simplest ingredients can create the most exquisite experiences.

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Ingredients

500 g Asparagus spear
300 g Water
1 Pinch(es) Salt
1 Pinch(es) Pepper
100 g Whipping cream
30 g Cooked peeled shrimp
2 Slice(s) Smoked salmon

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Steps

Asparagus puree

Add 500 g of asparagus spear in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 5.
Add 300 g of water, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
Mix manual: 15:00min / 100°C / Speed 1.
Add 100 g of whipping cream in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 8.

Assembly

Transfer the content of the food processor bowl in a glass.
Sprinkle 30 g of cooked peeled shrimp on the glass.
Place 2 slice(s) of smoked salmon on the glass.
Arrange decoratively.
Serve Cold or store in the refrigerator maximum 0 minutes.