Asparagus with Mousseline Sauce (Asperges A La Sauce Mousseline) Recipe
Asparagus with Mousseline Sauce (Asperges A La Sauce Mousseline) Recipes
900g (2 lb) fresh asparagus, trimmed
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
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.
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.