Recipe for white asparagus with mousseline sauce

Ingredients Required:

    • 12 white asparagus;
    • 120g butter;
    • 2 eggs;
    • 1 lemon;
    • white asparagus with mousseline sauce

    • 2 tablespoons thick cream;
    • 1 tablespoon water;
    • salt;
    • pepper.


    1. Peel the asparagus and remove the ends using a sharp knife. Dip them in boiling salted water and let them cook for about 15 minutes, until they are tender.
    2. Prepare the mousseline sauce: Separate the white eggs from the yolks. Put egg yolks in a heavy saucepan with the half lemon juice, 1 tablespoon water, salt and pepper.
    3. Put to cook on very low heat stirring constantly with a whisk. When the mixture begins to thicken, turn off the heat and continue whisking for 1 minute.
    4. Add butter gradually without stopping to mix and remaining lemon juice. Incorporate the cream while stirring constantly. The sauce should be kept warm.
    5. Drain asparagus and place them on a clean cloth to remove much cooking water. Arrange them in a serving dish and drizzle with mousseline sauce. Decorate with a parsley leaf.
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