Chunky Asparagus Delight
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 26368 times
Whirled to a delicate smoothness and lightness, this mixture is heartily loaded with asparagus and an interesting flavoring of agar agar, sour cream and Tabasco sauce.
Main Procedure- Boil the asparagus in water till they become tender. Keep aside.
- Mix the vegetable stock and agar agar and boil till the agar agar melts.
- Strain the liquid and add salt. Mix gently.
- Arrange the asparagus stem in a 3" x 5" baking dish and pour the agar agar mixture on top of it.
- Once the mixture is set cut into squares.
- Refrigerate for at least an hour. Remove and cut into 8 bite sized pieces
For serving- Place one asparagus mousse piece on a cream cracker, top with some sour cream.
- Serve immediately along with Tabasco or Capsico Sauce.
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Nutrient values per piece
| Energy | 5 cal |
| Protein | 0.2 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.3 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 71.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 7.7 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.5 mg |
| Potassium | 19.1 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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