Olivier Poels 5:40 p.m., April 08, 2022
It is the symbol of the arrival of spring: the return of asparagus!
Consumed for 2000 years, asparagus probably originated in eastern Mediterranean countries.
The Romans readily consumed it as an accompaniment to fish.
The Greeks praised its medicinal virtues.
After falling into oblivion during the Middle Ages, asparagus made its return to royal tables in the 16th century.
For more than 200 years, it remained exclusively reserved for the nobility and the wealthy.
Its popular culture extends from the 18th century.
Mousseline sauce is a sauce derived from Hollandaise sauce that is lightened by adding whipped cream.
The recipe for asparagus with mousseline sauce
Ingredients :
1 C.
c.
white vinegar
1 C.
c.
water
1 pinch of mignonette pepper
2 egg yolks
150 g very cold butter
½ lemon juice
20 cl of liquid cream
500 g of asparagus (white)
Salt pepper
Peel the asparagus and steam them for 12-15 minutes
Mix the vinegar, water and pepper and reduce by ¾ over low heat
Filter
Add the egg yolks and whisk in butter over very low heat or in a bain-marie
Assemble the cream chantilly
Add lemon juice and whipped cream to the sauce
Rectify