Serves 6

You will need

Method

Preheat oven to 180C/350F/Gas 4.
Remove the spears from the tops of the asparagus and reserve.
With a potato peeler remove the stringy outer skins from the stems and cut into 1"/2.5cm pieces (discard the woody bits).
Heat the oil and half the butter in a large saucepan and add the onion, garlic and stems.
Sweat slowly for 15 minutes.
Add the stock and simmer for a further 15 minutes.
Puree the soup and pass through a sieve.
Return to the saucepan and add the rest of the butter, the cream (60ml/4tbsp), asparagus tips and seasoning, then simmer until tips are tender.
Slice courgettes and soften gently in the oil in a saucepan.
Blend in a processor with the tarragon, eggs, double cream and seasoning.
Liberally butter 6 dariole moulds or cocotte dishes, then spoon in the courgette mixture to the top.
Put moulds in a roasting tin half filled with cold water.
Cover with greaseproof paper and cook in the oven for 30-40 minutes or until set.
To serve run a knife around the edges of the mousses and turn out onto soup plates. Surround with the hot asparagus soup and serve immediately.

Log in or registerto write something here or to contact authors.