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