Asparagus with mousseline sauce by Laurent Mariotte

Ingredients

4 servings

• 16 white asparagus
• salt
• 3 egg yolks
• 150 g butter
• 5 cl heavy cream
• fine salt juice
• 1 lemon juice

Steps

1. 1

   Peel them using a vegetable peeler and snap the ends of the asparagus off 2 or 3 cm from the base.

2. 2

   Bundle them in groups of 8 and plunge them into boiling salted water, 5 minutes upright, 10 minutes lying down.

3. 3

   Pat them dry with paper towels and arrange them on a long platter. Keep warm.

4. 4

   Whip the cream and set it aside in the fridge.

5. 5

   Melt the butter in a small saucepan over very low heat without stirring. Remove the foam formed on the surface with a spoon. Keep warm.

6. 6

   Blend the egg yolks with the lemon juice and 1 tablespoon of water. Gradually add the hot clarified butter (taking care not to pour in the whey at the bottom).

7. 7

   Add salt and fold everything into the whipped cream. Serve the asparagus with the warm mousseline sauce.