Fine green asparagus with mousseline sauce

recipe-fine-green-asparagus-with-mousseline-sauce-PDO Charentes-Poitou-butter-grand-fermage
  • Guests 4 people
  • Preparation 20 minutes
  • Cooking 5 minutes
  • Difficulty Easy

To make this recipe 

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  1. 250g churned Grand Fermage butter

    600g green asparagus

    3 egg yolks

    ½ lemon

    20 ml single cream

    Pinch rock salt

    Pinch fine salt

    Pinch of pepper

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Method for asparagus

  1. Boil the asparagus in pre-boiling salted water for 4 minutes.
  2. Once cooked, plunge them into cold water with ice cubes to cool them rapidly, then pat them dry with a cloth.

Method for mousseline sauce

  1. Melt the butter over a low heat in a casserole dish.
  2. Whisk the egg yolks with a little water (around 5cl) until you reach a very frothy texture (Sabayon type texture).
  3. Then, gradually add the melted butter.
  4. Whip the single cream until it forms peaks, the add the juice, salt and pepper.

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Gourmet tips

These delicious green asparagus with mousseline sauce go very well with a white wine like Saint-Véran.

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