Fine green asparagus with mousseline sauce

  • Greedy 4 people
  • Preparation 20 minutes
  • Cooking 5 minutes
  • Difficulty Easy

Ingredients

  1. 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

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Preparation

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.

And don't forget to grade the recipe:

Tasting-suggestion-recipes-grand-fermage

Tasting suggestion

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



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