Asparagus Chicken Mousse with Orange Butter - eggs

Method

• Trim off tips of asparagus to and even height and set aside.
• Cook the spears in well salted boiling water for several minutes, then transfer to ice water and cool quickly.
• Remove and pat dry with toweling.
• Place the asparagus spears in a food processor with 2 eggs, chicken, sour cream, half and half, salt and pepper to taste.
• Process until the mixture is smooth.
• Butter stainless steel rings (2 1/2 inches in diameter) that are roughly 2 1/2 inches high.
• Place in a roasting dish or pan that will perform as a baine marie.
• Cook the asparagus tips (just barely) and cool in ice water.
• Preheat oven to 400F (200C).
• Line the circumference of the rings with tips, spaced evenly, so that about 1/2 inch sticks above the ring.
• Ladle the mousse into the rings taking care that the asparagus tips remain in place.
• Pour boiling water into the roasting pan to about 13 of the height of the rings.
• Bake in the oven for 20 minutes.
• Meanwhile, in a small pot, blanch the orange zest to remove bitterness.
• Remove then add the orange juice and 1/2 of the zest to the pot, bring to the boil and reduce until syrupy.
• Add butter in small amounts, whisking constantly and season with salt or pepper.
• Remove from heat and keep warm.
• Transfer rings of mousse to a serving plate.
• Use a sharp knife to run around the ring to help loosen the mousse and remove the rings upward.
• Pour the orange butter around the mousse.
• Garnish with the remaining orange zest and orange segments.
• Serve immediately.
• reduce the orange juice along with the orange zest