French cuisine · Vegetable Dishes

Asparagus with Sauce Mousseline

White asparagus cooked in buttered water, served with a hollandaise lightened with whipped cream.

Ingredients · for 4 servings

• 1.5 kg white asparagus
• 3 egg yolks
• 200 g butter
• 100 ml cream
• 1 lemon
• 1 tsp sugar
• 1 tbsp white wine vinegar
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the asparagus carefully from tip to end, trim off the woody ends generously, and wrap the stalks in a damp cloth until you're ready to cook them.
2. Slowly melt the butter in a small pot, let it rest for 5 min., then carefully pour off the clear butter from the milky sediment at the bottom.
3. Bring plenty of water to a boil with salt, sugar, a splash of lemon juice and the peels, add the asparagus and simmer over low heat for 12–15 min. until a knife slides in easily.
4. Whisk the egg yolks with the white wine vinegar and 2 tbsp water over a hot, not boiling, water bath for 4–5 min. until creamy, pale and thick enough to hold a trace from the whisk.
5. Stir in the lukewarm clarified butter in a thin stream until a glossy hollandaise forms, then season with lemon juice, salt, pepper and nutmeg.
6. Whip the cream until stiff, fold it gently into the cooled sauce, and serve the drained asparagus on a warmed platter coated with the mousseline.