Asparagus Mousse with Dandelion

For the asparagus mousse, squeeze the lemon. Peel the asparagus, cut it into smaller pieces, and boil them with the lemon peel covered with water until soft. You can also add a piece of white bread to the cooking water, this will remove the bitter substances.

Drain the water. Set the asparagus tips aside and finely puree the rest in a blender. Dissolve gelatin according to instructions and stir into asparagus.

Whip the cream until stiff and fold in. Finely chop dandelion and stir in as well. Chill in the refrigerator for two hours.

Cut out dumplings with a spoon and serve with dandelion leaves and the asparagus tips.

Preparation Tip:

The asparagus mousse with dandelion can also be prepared with green and white asparagus respectively. This looks especially pretty.

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