Ingredients
- 250g PDO Charentes-Poitou Grand Fermage butter
600g green asparagus
3 egg yolks
½ lemon
20 ml single cream
Pinch rock salt
Pinch fine salt
Pinch of pepper
And don't forget to grade the recipe:
Preparation
Method for asparagus
- Boil the asparagus in pre-boiling salted water for 4 minutes.
- 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
- Melt the butter over a low heat in a casserole dish.
- Whisk the egg yolks with a little water (around 5cl) until you reach a very frothy texture (Sabayon type texture).
- Then, gradually add the melted butter.
- Whip the single cream until it forms peaks, the add the juice, salt and pepper.
And don't forget to grade the recipe:
Gourmet tips
These delicious green asparagus with mousseline sauce go very well with a white wine like Saint-Véran.
Enjoy our
recipes!
Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!
Discover our recipes
