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.
Keyword seasonal product, spring dish, spring meal