Asparagus Mousse with Prosciutto and Red Onion Salad

• butter↗1 tbsp
• asparagus↗250 g

  thinly sliced

• heavy cream300 ml
• milk↗200 ml
• garlic clove↗½

  thinly sliced

• young spinach↗жменя
• gelatin sheets↗2 ½

  soaked in cold water

• egg white1
• cured ham (e.g., prosciutto), 2 slices, diced↗

  such as prosciutto, diced

• red onion↗½

  finely chopped

• green onion↗2

  finely chopped

• olive oil↗2 tsp

  plus extra for drizzling

• lemon juiceза смаком
• cress↗

  leaves, gathered

Step-by-step instructions

1. 1

   Melt the butter in a heavy skillet. When it begins to foam, add the sliced asparagus and cook for 4–5 minutes until it becomes tender but not browned. Remove it and drain well on a paper towel.

2. 2

   In the same skillet pour in the heavy cream, milk and the thinly sliced garlic clove. Bring to a boil, then simmer until the liquid reduces to 350 ml (check by pouring into a measuring cup). Return the asparagus to the pan, cook for a few more seconds and remove from heat.

3. 3

   Transfer the contents to a blender, add a handful of young spinach and blend until smooth. Pass the mixture through a fine sieve into a clean bowl, add the soaked gelatin sheets and stir until they dissolve. Then strain again and let cool for a few minutes in the refrigerator, avoiding solidification.

4. 4

   Whisk the egg white to soft peaks, gently fold it into the cooled asparagus mixture and season to taste. Divide the mousse into four glasses or molds and let them set in the refrigerator.

5. 5

   For the salad, combine in a small bowl the diced cured ham, finely chopped red onion, green onion, olive oil, lemon juice and season with salt and pepper. When the mousse has set, remove the glasses, top with cress leaves, then spoon the ham salad over and drizzle a little more olive oil.