Asparagus With Mousseline Sauce

1. 1

   Cook the white asparagus in boiling salted water for 15 mins, adding the green asparagus after 7 mins. Drain.

2. 2

   For the mousseline sauce, place the egg yolks and 1 tbsp water in a bowl set over a pan of simmering water. Beat with wire whisk until creamy. Gradually whisk in the butter and continue whisking until the mixture has doubled in volume. Remove from heat. Gradually stir in the cream. Season to taste with salt, pepper and lemon juice. Let stand until cooled, stirring occasionally.

3. 3

   Just before serving, stir the herbs into the sauce. Arrange the asparagus on serving plates. Drizzle with the mousseline sauce. Serve garnished with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.