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Asparagus mousse on tomato carpaccio

Category Salads

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  • 1h
  1. 500 g green asparagus
  2. 2 shallots
  3. 1 ts agar-agar
  4. 100 ml cream
  5. 150 g greek yogurt
  6. 2 twigs tarragon
  7. 5 tbs lemon juice
  8. salt, pepper
  9. 500 g tomatoes
  10. 1 clove of garlic
  11. 2 tbs olive oil
  12. soy sauce
  13. cayenne pepper
  14. sugar to taste

1. Peel the lower third of the asparagus, cut into 1.5 cm long pieces and add dripping wet to the pot. Peel and finely cut the shallots and spread half of them over the asparagus.

2. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for about 15 minutes in the vegetable area.

3. Place the asparagus pieces in a bowl to blend. Rinse the pot with cold water and stir in the agar-agar with the cold cream. Bring to a boil while stirring and let simmer for 1–2 minutes.

4. Add the mixture with the yogurt to the asparagus and blend everything. Finely chop the tarragon leaves and stir in with 1 tablespoon of lemon juice. Season to taste with salt and pepper.

5. Divide the asparagus mousse in ramekins or jars (approx. 150 ml each) and chill for approx. 2 hours.

6. Cut the tomatoes into fine slices and arrange on plates.

7. Peel and very finely dice the garlic. Mix with the rest of the diced shallots, oil and lemon juice and season to taste with soy sauce, cayenne pepper, salt and sugar.

8. Pour the marinade over the carpaccio, turn the mousse out of the ramekins or serve in a jar with the carpaccio.


  • The carpaccio looks really good when done with colorful tomatoes.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Vegetable window

Cooking without added water

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