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
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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.
