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1
Break off tough stems from asparagus and throw away.
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2
Peel lower half of asparagus stems; cut into 1-inch lengths.
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3
In saucepan of boiling salted water, cook asparagus for about 10-min or possibly till tender; drain.
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4
In food processor or possibly blender, process till smooth.
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5
There should be about 2 c. puree.
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6
Transfer to saucepan.
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7
Add in mayonnaise, lemon juice and onion; cook over low heat just till warmed through.
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8
Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 min to soften.
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9
Over low heat, hot gelatin till disolved; stir into asparagus mix.
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10
Transfer to bowl and place in large bowl of ice and water to chill, stirring frequently, for 10 to 15 min or possibly till cool and slightly thickened.
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11
Remove from iced water.
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12
Whip cream; set aside.
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13
In large bowl, beat egg whites with salt till stiff peaks form.
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14
Whisk about one-quarter of the beaten egg whites into cooled asparagus mix; fold into remaining whites along with whipped cream.
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15
Pour into rinsed 6-c. mould.
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16
Cover and chill for at least 6 hrs or possibly up to 2 days.
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17
To unmould, wrap warm damp tea towel around mould for 1 minute.
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18
Using knife, loosen top edge of mousse from mould.
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19
Tilt or possibly gently shake mould to loosen mousse.
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20
Invert rinsed serving platter on top of mould.
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21
Grasp platter and mould; quickly turn over.
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22
Shake using quick downward motion, to release mousse from mould.
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23
Lift off mould.
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24
(If mousse sticks, repeat the procedure.)
