Asparagus with mousseline sauce

Asparagus with mousseline sauce

Asperges sauce mousseline

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

Mousseline, so named after the delicate texture of muslin, is an egg-based French sauce that usually includes cream, and is served with dainty foods such as asparagus and fish. This version, similar to a hollandaise, skips the cream and uses orange confit for a citrus flavour.

Ingredients

Quantity Ingredient
10-12 large asparagus spears
2 confit oranges, (bergamot-flavoured, if possible), with their juices; you’ll find these sold in jars, in specialist providores
2 egg yolks
pinch ground sichuan pepper
20g unsalted butter, for pan-frying
borage flowers, or pea and bean flowers, to garnish

Verveine butter

Quantity Ingredient
125g butter, cut into cubes
12 fresh verveine leaves or thai basil leaves, (see glossary)

Method

  1. Prepare the verveine butter a few days ahead. Place the butter in a bowl, mix the verveine through, then cover and chill in the fridge overnight. The next day, gently melt the butter in a saucepan over medium heat. Turn the heat off, cover with a lid, then allow the flavours to infuse overnight at room temperature.
  2. Place the asparagus spears on a board, then use a vegetable peeler to remove all the green skin. Test the ends of each spear by bending them gently, then break them at a length where the spear snaps easily.
  3. Tie the asparagus spears together so they don’t snap during blanching, then place upright in a clean, empty tin to keep them straight. Add to a saucepan of simmering water and cook for 4 minutes. Remove the asparagus from the tin and immediately refresh in a bowl of iced water.
  4. Slice the confit oranges into quarters or wedges. Place half in a small saucepan with about 80 ml of the confit orange juice. Add the egg yolks, then place over low heat. Using a hand-held blender, carefully blend the ingredients together.
  5. Slowly add the infused verveine butter to make a nice smooth sauce. Season with sichuan pepper and a pinch of sea salt. Keep warm while finishing the asparagus.
  6. Melt the butter in a frying pan over high heat. Sauté the asparagus for 2–3 minutes, or until browned. Season with a pinch of sea salt.
  7. Arrange the asparagus on a plate and spoon the mousseline over. Serve garnished with flowers and the remaining confit orange.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again