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White asparagus mousse recipe

Asparagus cake

White asparagus mousse recipe

This white asparagus mousse recipe is one of those classic dishes in my family that we all and always love. It´s a kinda oldish dish (or as we would say in Spanish, “viejuno”) but it´s super tasty, light, creamy, perfect starter for a meal.

I make this mousse with canned white asparagus so it´s a recipe you can make all along the year. Of course, if you have the chance to buy fresh white asparagus, it will be very good as they are delicious when they are in season. In this case, you have here a blog post about how to cook them. If you don´t have white asparagus, you always can use green ones. You only have to blanch them before and use the same quantity as in the recipe.

This is a great starter for a dinner party in spring. Not only because using seasonal products will give you freshness and more flavour to your meal but also because you can make this dish in advance, either in the morning or the day before. In that way, you will have more time to cook the main dish or just relax and enjoy with your guests.


White asparagus mousse recipe

Light and creamy asparagus cake that is delish as a starter. And you can make it the day before! It will get more flavour and you will have more time to cook the main or just relax.
Course Starter
Cuisine Spanish
Keyword seasonal product, spring dish, spring meal
Prep Time 15 minutes
Cooling down for 2 hours or overnight 35 minutes
Total Time 50 minutes
Servings 8 people
Calories 131kcal
Author Quericotapas
Cost 8.50


  • Bowl
  • Hand blender
  • Baking loaf tin or 8 individual ramekins
  • Non-stick frying pan
  • Foil paper


  • 300 g canned white asparagus
  • 8 green asparagus
  • 400 ml evaporated milk
  • 4 large eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • mayonnaise


  • Preheat oven to 180C.
  • Strain the asparagus and leave them to drain. In a bowl, beat the eggs. Add the asparagus and mix roughly with a blender.
    Add the evaporated milk to the mixture and blend until smooth. Season with salt and black pepper.
  • Grease a baking loaf tin with a few drops of extra virgin olive oil.
    Prepare the bain-marie. Boil water in the kettle and have ready a deep baking dish.
    Pour the mixture into the tin and place it in the center of the baking dish. Pour the boiling water until half-height of the tin. Cover it with foil paper and put it into the oven.
    Bake it for 20 minutes in a bain-marie. Poke a sharp knife in the center of the cake. If the knife takes out clean, the mousse is done. Take it out from the oven and leave it to cool in a rack.
    If you are making individual cakes in ramekins, proceed in the same way, placing them in the deep try, pour the boiling water and cover the tray with foil paper.
    Let it cold down for 2 hours or overnight, in the fridge, if you are serving the next day.
  • Wash the green asparagus, remove the hard end of the stalk and cut in half. In a frying pan, pour a dash of extra virgin olive oil and stir-fry the tips.
  • Unmold the cakes, with a knife, detach the cake from the walls of the tin. Put a plate on top, and carefully, turn it over and remove the loaf tin.
    Decorate with the green asparagus, sprinkle on a few flakes of sea salt, and a small dollop of mayonnaise.


You can make this recipe with fresh white asparagus too or with green ones.
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