*  Exported from  MasterCook  *
                     Asparagus Mousse With Lemon Sauce
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lb.           fresh asparagus or 2 pkg. (10 oz. each -- frozen)
    2                    eggs -- beaten
      1/2  Tsp.          nutmeg
                         salt and freshly ground white pepper
      1/2  C.            heavy cream
                         parsley sprigs and lemon wedge for garnish
                         Lemon Sauce
      1/2  C.            asparagus cooking liquid
    3                    egg yolks
    3      Tbsp.         lemon juice
 Steam asparagus in boiling salted water until barely
 tender. Drain cooking liquid, reserving 1/2 cup for sauce.
 Cut asparagus in 1-inch lengths. Puree in blender or proces- 
 sor. Preheat oven to 375 degrees. Blend asparagus puree with eggs
 and seasonings. Bring cream to a boil and stir in puree. Pour
 into 1-quart souffle dish or individual molds. Cover with foil
 punctured in several places to let steam escape during baking.
 Place casserole in oven in a larger pan filled with water.
 Unmold and garnish with parsley and lemon.
 Sauce: If more than 1/2 cup asparagus liquid remains,
 cook it down over double boiler. Whisk egg yolks and lemon
 juice until mixture is light and doubled in size. Whisk into
 asparagus liquid until sauce is thick, cooking just 3 minutes
 to prevent curdling.
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