Asparagus Mousse

butter
1 white onion
tin or jar of white asparagus
4 eggs
8 fl ozs single cream
salt and pepper

Melt a tablespoon of butter in a frying pan. Finely chop the onion and fry gently in the butter.

Add the chopped asparagus with a little of its liquid for 2 to 3 minutes. Transfer to a blender and mix well.

Beat the eggs in a bowl and add the cream. Add a pinch of salt and pepper. Now add the asparagus mix and stir well. Pour into a metal pate dish or mould.

Place the metal container in boiling water (bain marie) until the mousse sets. Allow to cool down and then remove the mousse from the container.

Serve cold with toast, mayonnaise and salad.