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Asparagus with blood oranges mousse & peanut vinaigrette

Asparagus with blood oranges mousse & peanut vinaigrette

The recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!

Asparagus with blood oranges mousse & peanut vinaigrette

25 March 2021
: 4
: 10 min
: 15 min
: 48 hr
: Easy

As you can see, this recipe needs to be prepared 2 days in advance.


  • 1,5 kg of white asparagus
  • 2 organic blood or juice oranges
  • 2 dl of single cream
  • 80 g of unsalted, crushed roasted peanuts,
  • 2 TBS of Xères vinegar
  • 6 TBS olive oil
  • Chopped chives
  • Salt and freshly ground black pepper
  • Step 1 2 days before serving, cut the orange zests, and let them dry out in the air or even better in the sunrays.
  • Step 2 On the very day you are serving your asparagus dish, prepare and cook the white asparagus (cf the GOOD TO KNOW section). Carefully drain the water out by placing the asparagus on a clean kitchen towel until cool.
  • Step 3 Squeeze the oranges and heat-up to reduce the juice by half in a saucepan for about 10 minutes. Whip the single cream until smooth, add a pinch of salt and the orange juice when it is cool enough. Insert the dried zest you have previously crushed with your electric mixer and stir well. Store in the refrigerator until it is time for your meal.
  • Step 4 Prepare the vinaigrette: mix the olive oil, the vinegar, the chopped chives, salt, and pepper and finally the roasted crushed peanuts. Whip thoroughly.
  • Step 5 To serve, set the three items separately on the table, or prepare each plate individually: if you choose to do so, you need to coat the asparagus base with the orange mousse and the asparagus tip with the vinaigrette. You may use a bit of chopped chives and a pinch of zest to decorate.

Good to know!


My advice is to steam them or use an asparagus steamer. The asparagus steamer is ideal when you really love asparagus. So, if you are a big fan and have enough space to store it, investing in an asparagus steamer is a good idea. The asparagus are placed standing in the steam basket. The tips of the vegetable are actually steamed, and the stems cooked in the water. Using a steam basket is a great time-saver too as you don’t need to prepare the asparagus bunch, not an easy part …

Steam cooking is a great vitamin-benefit saver. When selecting your asparagus, it is wise to gather those with the same diameter as the cooking time depends on the sizes. For thin asparagus, count 12 minutes and for the larger ones count 18 minutes.

Another way of cooking asparagus is to simply boil them. My advice is to start the cooking by dipping the asparagus in the boiling salted water and not in cold water. Regularly check if it is ready with the tip of your kitchen knife. When the blade goes through the asparagus as if in soft butter, that means it’s ready.

When done, delicately place them on a clean kitchen towel to cool down. They are good warm or cold with a vinaigrette or a mousseline sauce.