Asparagus Chicken Mousse with Orange Butter

Directions

Trim off tips of asparagus to and even height and set aside.

Cook the spears in well salted boiling water for several minutes, then transfer to ice water and cool quickly. Remove and pat dry with toweling.

Place the asparagus spears in a food processor with 2 eggs, chicken, sour cream, half and half, salt and pepper to taste. Process until the mixture is smooth.

Butter stainless steel rings (2½ inches in diameter) that are roughly 2½ inches high. Place in a roasting dish or pan that will perform as a baine marie.

Cook the asparagus tips (just barely) and cool in ice water.

Preheat oven to 400℉ (200℃).

Line the circumference of the rings with tips, spaced evenly, so that about ½ inch sticks above the ring.

Ladle the mousse into the rings taking care that the asparagus tips remain in place.

Pour boiling water into the roasting pan to about ⅓ of the height of the rings. Bake in the oven for 20 minutes.

Meanwhile, in a small pot, blanch the orange zest to remove bitterness.

Remove then add the orange juice and ½ of the zest to the pot, bring to the boil and reduce until syrupy.

Add butter in small amounts, whisking constantly and season with salt or pepper. Remove from heat and keep warm.

Transfer rings of mousse to a serving plate. Use a sharp knife to run around the ring to help loosen the mousse and remove the rings upward.

Pour the orange butter around the mousse. Garnish with the remaining orange zest and orange segments. Serve immediately.

reduce the orange juice along with the orange zest