Asperges Sauce Mousseline
A classic French dish featuring tender asparagus served with a rich and fluffy mousseline sauce, a lightened hollandaise with whipped cream.
Nutrition Facts
Per Serving: Calories: 350 kcal, Fat: 32 g, Sodium: 400 mg, Carbohydrate: 10 g, Protein: 5 g
Descriptions
This recipe for Asperges Sauce Mousseline showcases the perfect balance between the earthy flavor of tender white asparagus and the richness of mousseline sauce, a lighter version of the classic hollandaise sauce made with whipped cream.
Ideal as a starter or a side dish, this recipe delivers a sophisticated presentation suitable for special occasions. The asparagus is cooked until tender and paired with a sauce that is both creamy and airy, offering a luxurious finish.
Directions
1- Prepare the Workstation:
Arrange all ingredients and tools necessary for preparation, cooking, and plating (5 minutes).
2- Clarify the Butter:
Melt the butter and remove the milk solids from the top, keeping only the clarified butter (2 minutes).
3- Peel the Asparagus:
- Lay the asparagus flat on a work surface.
- Using a vegetable peeler, peel from below the tips downward.
- Trim the bases of the asparagus.
- Wash the asparagus gently and pat dry (30 minutes).
- Group the asparagus by size and tie into bundles, ensuring each bundle forms a single portion.
4- Cook the Asparagus:
- In a large pot of boiling salted water (1 tablespoon salt per gallon of water), cook the asparagus for 15-20 minutes depending on size (3 minutes for setup, 15-20 minutes for cooking).
5- Make the Hollandaise Sauce:
- Clarify 4 egg yolks in a small saucepan.
- Add 2 tablespoons of cold water.
- Whisk continuously over low heat until the mixture becomes mousse-like and reaches 120-130°F.
- Gradually incorporate the clarified butter while whisking. Once thickened, strain the sauce through a fine mesh sieve.
- Season with salt and Cayenne pepper, and keep warm (10 minutes).
6- Prepare Garnishes:
Clean and prepare the parsley and tomato roses if using (5 minutes).
7- Finish the Mousseline Sauce:
- Add the juice of half a lemon to the hollandaise.
- Whip the cream and fold it gently into the hollandaise sauce (5 minutes).
8- Plate the Asparagus:
- Drain the cooked asparagus carefully and remove the strings.
- Arrange them on a serving platter, protecting the delicate tips.
- Garnish with parsley sprigs and tomato roses if desired. Serve the mousseline sauce on the side in a sauceboat (5 minutes).
Note's
- Monitor the asparagus closely during cooking to avoid overcooking, which will result in a watery texture.
- Cooking the asparagus upright, with the tips above water, will keep them firmer and more intact.
- The mousseline sauce should be made just before serving to retain its light, airy texture.
Ingredients
- 7 lbs white asparagus
- 4 egg yolks
- 9 oz clarified butter
- 1/2 lemon, juiced
- 2 oz heavy cream, whipped
- Cayenne pepper, to taste
- Salt, to taste
- Parsley sprigs (for garnish)
- 2 tomatoes (optional, for decoration)
