It’s asparagus season! No matter whether, green, white or purple, hot or cold, asparagus always gives, color, texture and taste to any meal.

Asparagus Spinach Mousse

Serving Size: 4


  • 500 grams white asparagus
  • 2 shallots
  • 100 grams spinach
  • 2 tbs. oil
  • 350 ml. soy cream or soy yogurt
  • salt and pepper to taste
  • nutmeg
  • 1 tbs. lemon juice
  • 5 grams agar agar

Asparagus Spinach Mousse


  1. Clean and peel the asparagus.
  2. Cut them in pieces. and blanch them for 4 minutes.
  3. Clean the spinach and chop it.
  4. Chop the shallots.
  5. Heat the oil in a frying pan, add the asparagus and shallots and saute.
  6. Save a few top pieces of asparagus as garnishes.
  7. Add the spinach and saute until it is wilted (a few minutes).
  8. Add 125 ml. of soy cream of soy yogurt and cook slightly.
  9. Season to taste with salt, pepper and nutmeg.
  10. Put the entire mixture in a blender and puree.
  11. Heat a small amount of water in a saucepan and dissolve the agar agar.
  12. Add the liquid agar agar to the asparagus/spinach mixture and mix well.
  13. Beat the remaining soy yogurt or soy cream to a light and almost solid mass as in whipping cream and fold into the mixture.
  14. Pout the mixture into 4 individual glasses or forms and place in the refrigerator to cool and harden.
  15. Garnish with a pieces of asparagus, and or various fresh herbs.


This can also be presented and served as small balls of mousse with a pice or 2 of asparagus.