Green asparagus with mousseline sauce

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Green asparagus

流程
1½ kg green asparagus, ~ 32 spears
Wash and trim the asparagus and place in the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam.
在 蒸汽 期间为 100 12 分钟°C
Serve the asparagus warm with the mousseline sauce.

Mousseline sauce

流程
½ lemon, juice
2 egg yolks
1 tsp water
Salt
Pepper
100 g butter, melted
50 ml full cream
Put the egg yolks, lemon juice, water, salt and pepper into a bowl and whisk until frothy.
Melt the butter in pan, then remove from the heat.
Heat up a pan of water. Suspend the bowl with the egg yolk and lemon juice mixture over the simmering water. Continue whisking and add the melted butter drop by drop until the mixture is homogeneous, then immediately remove from the heat.
Whip the cream until stiff and gently fold into the sauce.
Season the mousseline sauce with salt and pepper.

Perforated cooking tray

购物单
数量 食材
1 tsp water
50 ml full cream
2 egg yolks
½ lemon
1½ kg green asparagus
Pepper
100 g butter
Salt

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