White asparagus with chervil mousseline
Steamed new white asparagus with chervil mousseline – a heavenly mouthful. Sauce Mousseline is a classic sauce featuring the best of both worlds. Thickened and whipped with clarified butter, it is then folded into lightly whipped cream. Enjoy it in small amounts!
- Chervil mousseline: Beat the egg yolks, vinegar, water and salt together in a water bath until it is just creamy enough that you can draw “lines” in the foam. Whip the melted butter into the eggs in a thin stream, whipping until all of the butter is incorporated and the sauce is thick and smooth. Add chopped chervil and pepper. Season to taste with a little more salt and vinegar. Peel and break off the woody parts of the white asparagus. Boil the asparagus in lightly salted water with a little bit of sugar for 2-3 min. Plunge the asparagus in cold water to retain their colour and freshness, then drain immediately so they don’t cool down too much. Let them drip dry for a moment on a clean cloth. Lightly whip the cream, then fold it into the mousseline just before serving – this makes the mousseline light, fluffy and creamy. Serve the warm asparagus with the chervil mousseline and some good bread. To serve: As a lunch dish on its own, as a starter or as a buffet dish. It also tastes fantastic topped with peeled fjord prawns