Liver Mousse Sandwich with Asparagus & Balsamic Onions
1 medium red onion, halved and sliced thin
3 tablespoons balsamic vinegar
1 tablespoon olive oil
Kosher salt & freshly ground black pepper
1 bunch asparagus, trimmed
1 fresh baguette, about 16-inches long
1 container Peppercorn Mousse
- Preheat oven to 375 degrees F.
- In a medium bowl stir together onion, vinegar, and olive oil; season with salt and pepper. Spread evenly on a parchment lined sheet pan and roast in the oven until softened, about 10-12 minutes. Cool.
- While the onions are cooling, blanch the asparagus in salted simmering water for about 3 minutes. Run under cool water to halt cooking.
- Cut the baguette into 4 equal portions and split each piece lengthwise. Spread each piece with the peppercorn mousse on both cut sides, dividing evenly. Divide the asparagus among the sandwiches and top with a portion of balsamic onions. Sandwich together and serve with your favorite sides.