CookEat Recipe
Fresh Asparagus with Sauce Mousseline
Tender fresh asparagus served with a warm, creamy mousseline sauce.
Method
Steps
Step 1
Scrape, trim and wash one large bunch fresh asparagus.
Step 2
Divide the bunch of asparagus into two bundles and tie them.
Step 3
Boil in two quarts water with one tablespoon salt for about twenty minutes until tender, then lift and drain without breaking.
Step 4
For the mousseline, combine half a gill cream, two ready-to-eat pasteurized yolk equivalents, half a teaspoon salt and one-eighth teaspoon nutmeg in a saucepan.
Step 5
Set over a hot water bath reaching halfway up the pan.
Step 6
Briskly whisk five minutes.
Step 7
Add one ounce butter little by little while whisking until dissolved.
Step 8
After the butter has melted, gently whisk in the strained juice of one lemon.
Step 9
Keep the sauce smooth without breaking, then fine-cloth strain and keep warm.
Step 10
Arrange the asparagus on a warm plate and serve the sauce separately.
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