With Wilted New Season Asparagus, Floral Petals. This is a sophisticated dish, perfect for a dinner party.


  • 1 kg peeled white asparagus
  • 1 bunch asparagus
  • 10 spear green asparagus
  • 1 garlic clove (per person)
  • 4 finely chopped shallots (per person)
  • pinch of salt
  • 500 ml vegetable stock
  • 300 ml cream
  • olive oil
  • 300 ml whipped cream
  • 3 gelatin leaves (per person)
  • 10 ml truffle oil


  • Finely chop the asparagus after peeling. In a sauce pan sweat the asparagus, garlic and shallot gently in the oil until the shallots become translucent. Add the stock and simmer without a lid allowing the liquid to evaporate.
  • When almost all of the liquid is gone add the cream and reduce to a thick sauce consistency. Now the asparagus should be very soft.
  • Pour all of this into a blender and run until it has become very smooth and soup like. Pass this liquid through a very fine sieve so as to remove any stringy fibers. Add the truffle oil and check the seasoning
  • Allow this to cool while soaking the gelatin in cold water, once soft add the gelatin to the asparagus puree.
  • When the gelatin begins to set, about 20 minutes in the fridge, fold in the whipped cream and store in the fridge until serving.
  • To prepare the wild asparagus toss in a little olive oil with salt in very hot char grill or frying pan for 30 seconds adding a little lemon juice at the end.
  • For the green asparagus simply peel and blanch in salted boiling water for 2 minutes and place quickly in ice water.
  • To present the dish, dress the leaves with a little lemon juice and olive oil, and simply scatter randomly through out the plate.
  • Do the same to the char grilled wild asparagus followed by the green asparagus which always needs a little extra lemon juice!
  • Now spoon the mousse around the plate, remember uneven numbers always looks more appealing, I have no idea why!
  • Finish by picking some flower petals and scatter on top.

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