Asparagus with mousseline sauce

Illustration © S’Cuiz’In

Preparation : 20 minutes
Cooking : 30 minutes

Ingredients for 4 people

• 1 kg of white asparagus, organic if possible
• 200 g organic butter or ghee
• 3 organic Bleu-Blanc-Cœur egg yolks
• 2 tbsp. to s. thick whole cream
• The juice of a lemon
• Salt, white pepper

Preparation

Carefully peel the asparagus and cut off any bases that are too hard. Then steam them for at least 20 minutes, as they are best when tender.

Meanwhile, prepare the mousseline sauce: in a bowl, whisk the egg yolks with the lemon juice vigorously. Then cook the preparation in a bain-marie for about 10 minutes and drizzle in the butter. Stir constantly.

In a second bowl, whip the light whipped cream then gently incorporate it into the warm sauce. Adjust the seasoning if necessary.

Serve the asparagus topped with this sauce.

Oxalate content per serving : 4.06 mg

Other recipes with asparagus:

• Asparagus Carbonara

• Asparagus risotto

• Asparagus gratin

• Asparagus Rolls with Prosciutto and Provolone