Asparagus mousse with ham & red onion salad

Asparagus mousse with ham & red onion salad

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(4 ratings)

Prep: 30 mins Cook: 10 mins Plus chilling

More effort

Serves 4
Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve

Nutrition and extra info

Nutrition: per serving

  • kcal413
  • fat37g
  • saturates22g
  • carbs7g
  • sugars7g
  • fibre2g
  • protein12g
  • salt0.58g
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  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g asparagus, finely sliced



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 300ml whipping cream
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ garlic clove, sliced
  • handful baby spinach
  • 2 ½ gelatine leaves, soaked in a little cold water
  • 1 egg white

For the salad

  • 2 slices of air-dried ham, such as prosciutto, diced
  • ½ red onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • squeeze lemon juice
  • small bunch watercress, leaves picked



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  1. Melt the butter in a heavy-based pan. Once it’s foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml – check by pouring into a measuring jug – then add the asparagus and boil for a few secs. Remove from the heat.

  2. Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.

  3. Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.

  4. To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.

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Comments, questions and tips

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20th May, 2015
Found this to be a bit bland and cloying - nice but not a winner in our house - felt it ruined the fresh light taste of the asparagus
22nd Oct, 2013
A beautiful fresh creamy dish, all the flavors complimented each other perfectly - goes well with homemade brochettes. :)
2nd Jun, 2013
Made these for a dinner party, they really looked the part and there wasn't a scrap left. very yummy. Agreed the sieving was a bit labourious but considering you can make them the day before I didn't mind. Would make again.
19th Aug, 2012
This is very tast & a deffinate hit in our household, it is a faff to make though and the cream takes forever to reduce (& boiled over twice!) proper reducing, the second time a made it, made for a better mousse!
30th Jul, 2012
Also nice with peas instead of spinach
2nd Jun, 2011
This was a great prepare ahead starter. I cannot pretend that it was speedy to make. Partly my fault as my liquidiser is small and I had doubled the ingredients for an 8 person dinner party. The milk seemed to take forever to reduce too. But it looked wonderful in recycled glass margarita glasses and I only had to pop the salad topping on when about to serve. Not a morsel was left so I think my guests would endorse the four stars awarded.
13th Feb, 2014
Can you make this with anything else apart from asparagus???? It looks cool and i want to make it, but asparagus is not really in season in February!!
goodfoodteam's picture
21st Feb, 2014
Hi there, thanks for getting in touch. The mousse would work well with watercress leaves - no need to cook them first, just add to the cream. It would also be nice with leeks, broad beans or peas - or even a mixure of the three. Let us know how it turns out! Best wishes, BBC Good Food team
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