Asparagus with Mousseline Sauce Rezept

Zubereitung Asparagus with Mousseline Sauce

1. 1

   Bring a large pot of salted water to a boil.

   5 Min.
2. 2

   Trim the woody ends of the asparagus and peel the lower halves if needed.

3. 3

   Blanch the asparagus in the boiling water for 3 to 5 minutes until tender but still crisp.

   4 Min.
4. 4

   Prepare an ice water bath to stop the cooking process.

5. 5

   Remove the asparagus from the boiling water and immediately plunge it into the ice water to refresh it.

   2 Min.
6. 6

   Drain the asparagus and set aside; keep warm if needed.

7. 7

   For the mousseline sauce, melt the butter in a small saucepan over low heat.

   2 Min.
8. 8

   Combine the egg yolks and lemon juice in a heatproof bowl and whisk until creamy.

9. 9

   Set the bowl over a pot of gently simmering water, making sure the bottom does not touch the water.

10. 10

    Gradually whisk the melted butter into the egg yolk mixture, stirring constantly, until the sauce is thick and smooth.

    3 Min.
11. 11

    Remove from the heat and gently fold in the whipped cream to lighten the sauce.

12. 12

    Season the mousseline sauce with salt and white pepper to taste.

13. 13

    Plate the blanched asparagus immediately with the mousseline sauce and serve.