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2 lb asparagus 1/2 cup mayonnaise 4 tsp lemon juice 1 T chopped green onion 2 env. unflavoured gelatin 1/2 cup water 1 cup whipping cream 2 egg whites 1 tsp salt Break off tough stems from asparagus and discard. Peel asparagus stems; cut into 1-inch lengths. In saucepan of boiling water, cook asparagus for about 10 minutes or until tender; drain. In food processor or blender, process until smooth. There should be about 2 cups of puree. Transfer to saucepan. Add mayonnaise, lemon juice and onion; cook over low heat, stirring, just until warmed through. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Over low heat, warm gelatin until dissolved; stir into asparagus mixture. Transfer to bowl and place in large bowl of ice and water to chill, stirring frequently, for 10 to 15 minutes or until cold and slightly thickened. Remove from ice water. Whip cream; set aside. In large bowl, beat egg whites with salt until stiff peaks form. Whisk about one-quarter of the beaten egg whites into cooled asparagus mixture; fold into remaining whites along with whipped cream. Pour into rinsed 6-cup mould. Cover and refrigerate for at least 6 hours or up to 2 days. To unmould, wrap hot damp tea towel around mould for 1 minute. Using knife, loosen top edge of mousse from mould. Tilt or gently shake mould to loosen mousse. Invert rinsed serving platter on top of mould. Grasp platter and mould; quickly turn over. Shake, using quick downward motion, to release mousse from mould. Lift off mould. (If mousse sticks, repeat procedure.) Variations: Tomato Basil: Substitute 3 large tomatoes (1-1/2 lbs.) for the asparagus. Omit lemon juice and add 1/2 cup chopped fresh basil. To prepare tomatoes: Peel, seed and coarsely chop. In food processor, process until smooth. There should be about 2 cups. Complete mousse as directed above. Cucumber Mint: Substitute 3 cucumbers (2 lbs.) for the asparagus and add 1/2 cup chopped fresh mint. To prepare cucumbers: Peel, seed and coarsely chop. In food processor, process until smooth. There should be about 2 cups. Complete mousse as directed above. Red Pepper: Substitute 4 large sweet red peppers for the asparagus. Omit green onion and add 2 cloves garlic (minced), pinch dried thyme and dash hot pepper sauce. To prepare peppers: On baking sheet, broil whole peppers, turning several times, for 20 to 25 minutes or until skin is blackened and blistered. Cover with tea towel and let stand for 10 minutes. Peel and halve peppers; discard sseds and membranes and chop coarsely. In food processor, process until smooth. There should be about 2 cups. Complete mousse as directed above.
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