Asperges Sauce Mousseline

Ingredients

Instructions

1. 1

   Peel the white asparagus thoroughly from just below the tip to the base, then trim 2-3 cm from the woody ends. This is essential: white asparagus is fibrous, and any peel left behind will stay tough after cooking. Set a wide pan of water on to heat with the salt, sugar, and sliced lemon.

2. 2

   Melt the butter gently in a small saucepan until fully liquid but not browned. Keep it warm over the lowest heat. In a separate bowl, whisk the egg yolks with the lemon juice and cold water until slightly frothy.

3. 3

   Place the bowl over a pan of barely simmering water and whisk constantly until the yolks thicken to a light sabayon that forms soft ribbons, about 2-3 minutes. The bowl should feel hot but the eggs must never scramble; if the mixture gets too hot, lift it briefly off the steam.

4. 4

   Slowly drizzle in the warm melted butter while whisking continuously to form a glossy hollandaise. Season with the fine salt and white pepper. Keep warm in a lukewarm place, not over direct heat, while you finish the asparagus and cream.

5. 5

   Lower the peeled asparagus into the simmering lemon water and cook gently for 8-12 minutes, depending on thickness, until a knife slips into the base with slight resistance and the tips are tender. Avoid a rolling boil, which can break the spears.

6. 6

   Whip the heavy cream to soft peaks; it should hold shape but still look supple, not stiff. Fold it gently into the warm hollandaise just before serving to create the lighter mousseline texture.

7. 7

   Lift the asparagus out carefully and drain well on a clean towel so excess water does not dilute the sauce. Arrange the spears on warm plates, spoon over the sauce mousseline, and finish with chives and a pinch of flaky salt. Serve immediately while the sauce is airy and warm.

Nutrition per serving

Notes

• •Use the freshest, straightest white asparagus you can find; thick spears are ideal because they stay juicy after peeling.
• •If holding the sauce briefly, keep it around 35-40 C; hotter temperatures may split it, colder temperatures will make the butter set.
• •A traditional accompaniment is boiled new potatoes or a few slices of jambon blanc, though for a vegetarian menu it is excellent on its own or with toasted brioche.
• •For the smoothest presentation, tie the asparagus loosely in a bundle for poaching, then remove the string before plating.

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