May has got to be one of the best times of the year for cooking. There is so much good stuff springing to life in the fields. Going to the fresh market we can buy these beautiful green stems and cook these Asparagus and enjoy them in this light and fluffy Asparagus and Mousseline Sauce.
Here is the list of the ingredients you will need to make the Asparagus & Mousseline Sauce that serves 4
- 1 kg (2 lb) fresh asparagus, white or green
- 2 Tbsp coarse salt for the water
- 1 free range Egg
- 25 cl (1 cup) sunflower oil or olive oil as you prefer
- 1 Tbsp French mustard
- 1 pinch of salt
- Freshly ground pepper
Here are now the few steps you will need to follow to make the Asparagus & Mousseline Sauce
Peel and wash the asparagus and cut des ends.
Boil a large amount of water with salt. When water boils, plunge the asparagus carefully into the water and cook between 8 and 15 minutes, depending the size. Drain.
Meanwhile, prepare the sauce mousseline. Separate the white from the egg yolk, and reserve the white for later.
For the mayonnaise, mix egg yolk and mustard, a pinch of salt, pepper, and add the oil gradually, beating with a whisk or electric whisk until the desired amount.
For the mousseline sauce, beat the egg white until stiff.
With a spatula, gradually add the beaten egg white to the mayonnaise. Mix gently and serve well chilled with your asparagus.