Asparagus with Mousseline Sauce (Asperges A La Sauce Mousseline) Recipe

Asparagus with Mousseline Sauce (Asperges A La Sauce Mousseline) Recipes

Ingredients :

900g (2 lb) fresh asparagus, trimmed


Sauce -

3 egg yolks

15ml (1 tbsp) lemon juice

a little salt

freshly milled white pepper

175g (6 oz) butter, cut into small pieces

60ml (4 tbsp) double cream

Method :

Steam the asparagus spears in a steamer over a cocotte for 10-15 minutes until tender. Keep hot in a serving dish.

To make the sauce, beat the egg yolks, lemon juice and seasoning in a basin. Add a piece of butter and beat again. Stand the basin over a pan of hot water and whisk the yolks until thick and creamy.

Remove from the heat but leave the basin over the hot water. Gradually beat in the remaining butter until the sauce is thick. Whip the cream and fold into the sauce just before serving over the asparagus.

Serves 6

Asparagus is one of the most delicious of all vegetables. To prepare, scrape or shave the length of each stalk, starting just below the tip. Trim the stalks to roughly the same length.

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