Print
Steamed White Asparagus With Creamy Chervil Mousseline
Steamed white asparagus with chervil mousseline is one heavenly mouthful. The French classic sauce mousseline is both creamy, eggy, and tart – a combination that goes hand in hand with steamed white asparagus. The mousseline sauce is topped with fresh chervil to give the dish an extra kick of freshness. To elevate the mousseline sauce and asparagus dish even further, you can add peeled prawns for a wholesome meal.
- 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.
- As a lunch dish on its own, as a starter or as a buffet dish. It also tastes fantastic topped with peeled fjord prawns
&w=324&h=324&mode=crop&ak=f2a0e251&hm=849afe2a)
&w=324&h=324&mode=crop&ak=f2a0e251&hm=616d1eae)
