Asparagus in mousseline sauce

Name: Asparagus in mousseline sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 kg Asparagus (green and white); 7-10 Tbsp Salt; 250 g Butter; 4 Egg yolk (size M); 6 TABLESPOONS Whipped cream; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Pepper; 3 stalks of chives; 2 stem(s) Parsley; 7-10 Tbsp Lemon corners

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 kg Asparagus (green and white)
7-10 Tbsp Salt
250 g Butter
4 Egg yolk (size M)
6 TABLESPOONS Whipped cream
2-3 TEASPOONS Lemon juice
7-10 Tbsp Pepper
3 stalks of chives
2 stem(s) Parsley
7-10 Tbsp Lemon corners

Directions

1
Wash the asparagus, cut off the ends. Peel the white asparagus. Boil up salted water in a large pot. Cook the white asparagus for about 15 minutes, add the green asparagus after 7 minutes
2
Melt the butter. Whisk egg yolks and 1 tbsp. water in a bowl over a hot water bath until thick and creamy. Gradually add the butter. Continue beating until the volume has doubled
3
Remove the bowl from the water bath and gradually stir in cream. Season the sauce to taste with lemon juice, salt and pepper and let it cool down lukewarm while stirring occasionally
4
Drain the asparagus and keep warm. Clean and wash the chives and cut them dry into small rolls. Wash parsley, shake dry and chop the leaves into small pieces. Stir the herbs into the sauce. Arrange asparagus with sauce, garnish with lemon wedges
5
With 6 people: