Green asparagus with mousseline sauce

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Green asparagus

Procedure
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.
Steaming 100°C for 12 Mins
Serve the asparagus warm with the mousseline sauce.

Mousseline sauce

Procedure
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

Shopping list
Quantity Ingredient
½ lemon
1½ kg green asparagus
50 ml full cream
Pepper
2 egg yolks
Salt
1 tsp water
100 g butter

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