Spring on a plate! A real classic that always holds. Here you also get the trick to use the peels from the green and white asparagus!
Recipe for asparagus with mousseline sauce
Wow! This is insanely good! Nothing less than spring on a plate.
Danish spring and summer mean asparagus, and it is a classic thing to serve them with sauce mousseline, so I had to give it a try. I had never made or tasted sauce mousseline before, but it certainly needs to be repeated, because it turned out AMAZING! Yummy, yummy, yummy.
Servings: persons
Asparagus with Mousseline Sauce
Spring on a plate! A real classic that always holds. Here you also get the trick to use the peels from the green and white asparagus!
Ingredients
Asparagus
- 6 pcs. Asparagus green
- 6 pcs. Asparagus white
- 10 gram Butter
- 1 pinch Salt
- 1 pcs. Lemon everything except the lemon juice
- Water
Mousseline sauce
- 2 pcs. Egg Yolk
- 150 gram Butter
- Lemon Juice from the lemon to your asparagus
- 100 gram Cream
- Pepper from mill
- 1 package Prawns cooked - my pack was 300 grams
Sides
- salad of your choice
Instructions
Asparagus
- Boiling is generally harsh on your vegetables. It tends to boil all the flavor out into the water, so I often add some fat and acid to the water. In this case, lemon and butter.
- Start by snapping the green asparagus. The bottom part, which breaks off, can be saved to make asparagus oil - genius for reducing food waste.
- Peel the white asparagus (but not the heads) and keep peeling until it no longer frays. Then cut off the bottom. The peels can also be saved for asparagus oil.
- The lemon should be used for both your asparagus and the sauce. So squeeze out the juice, which will be used for the sauce, and put the rest of the lemon in a pot.
- Add water and salt and bring the pot to a boil.
- Then add the asparagus and butter simultaneously.
- Let them boil for about 4-6 minutes. The green ones should have a bit shorter time than the white ones.
- Take them out of the pot and place them on a clean tea towel.
Sauce Mousseline
- The sauce can be made in a pot or over a water bath (on top of a pot). I made mine directly in the pot. Just like with a hollandaise/béarnaise, it's about whisking a lot of air into the egg mixture, and it must not get too little or too much heat. It is a true French sauce and they can be a bit tricky.
- Melt the butter and pour it into a small jug/bowl, which you can pour from later. Make sure not to get the whey (the white part). If you get some of it, it's okay. Now you have clarified butter.
- Find a new small pot and put the egg yolks in it along with salt and the juice from the lemon.
- Turn on low heat and whisk until it thickens. It can easily take a few minutes, so see if you can manage with using just your wrists to whisk rather than your entire arm.
- Turn down to the lowest setting on your stove and add a little of the clarified butter while whisking vigorously.
- Continue whisking while adding a bit more clarified butter.
- Slowly you can add a larger and larger stream of butter.
- When you run out of butter, take the pot off the heat and quickly whisk some whipped cream to fold into the sauce - gently, preferably with a spatula.
- Season the sauce with salt and pepper and serve immediately.
- Place lettuce, shrimp, and asparagus on the plate and arrange with plenty of sauce.
- Bon appétit.