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1
Trim off tips of asparagus to and even height and set aside.
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2
Cook the spears in well salted boiling water for several minutes, then transfer to ice water and cool quickly.
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3
Remove and pat dry with toweling.
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4
Place the asparagus spears in a food processor with 2 eggs, chicken, sour cream, half and half, salt and pepper to taste.
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5
Process until the mixture is smooth.
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6
Butter stainless steel rings (2 1/2 inches in diameter) that are roughly 2 1/2 inches high.
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7
Place in a roasting dish or pan that will perform as a baine marie.
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8
Cook the asparagus tips (just barely) and cool in ice water.
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9
Preheat oven to 400F (200C).
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10
Line the circumference of the rings with tips, spaced evenly, so that about 1/2 inch sticks above the ring.
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11
Ladle the mousse into the rings taking care that the asparagus tips remain in place.
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12
Pour boiling water into the roasting pan to about 13 of the height of the rings.
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13
Bake in the oven for 20 minutes.
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14
Meanwhile, in a small pot, blanch the orange zest to remove bitterness.
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15
Remove then add the orange juice and 1/2 of the zest to the pot, bring to the boil and reduce until syrupy.
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16
Add butter in small amounts, whisking constantly and season with salt or pepper.
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17
Remove from heat and keep warm.
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18
Transfer rings of mousse to a serving plate.
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19
Use a sharp knife to run around the ring to help loosen the mousse and remove the rings upward.
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20
Pour the orange butter around the mousse.
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21
Garnish with the remaining orange zest and orange segments.
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22
Serve immediately.
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23
reduce the orange juice along with the orange zest
