<\/div>\n

$\"Asparagus$ <\/a><\/div>\n

-500g of asparagus<\/strong>
\n-1 egg<\/strong>
\n-1 heaped teaspoon of mustard<\/strong>
\n-100g of oil<\/strong>
\n-15g chopped chives<\/strong>
\n-salt pepper<\/strong><\/p>\n

Cut the asparagus 6 or 7 cm from their base. Wash them well.<\/em><\/p>\n

<\/em><\/div>\n $\"Asparagus$ <\/em><\/a><\/div>\n <\/div>\n
And steam them for 12 minutes. I prefer them still green and slightly firm. If you prefer more cooked asparagus, continue cooking for 5 minutes. <\/em><\/div>\nAdvice from Bernard:<\/strong><\/span> to preserve the color and the crunchiness of the asparagus, they must be stopped by immersing them in iced water (a bowl of cold water with a few ice cubes in it).<\/em><\/div>\n
<\/div>\n
$\"Asparagus$ <\/em><\/a><\/div>\n
<\/div>\n
Meanwhile, prepare the herb mousseline. Separate the yolk from the white. It’s actually just a mannoyaise with egg white. Put the yolk, mustard, salt and pepper in a bowl. <\/em><\/div>\nAdvice from Bernard:<\/span><\/strong> The maoynnaise will not fail if the ingredients are at room temperature! In any case eggs do not normally keep in the refrigerator. Otherwise let the yolk and mustard rest in the bowl until room temperature!<\/em><\/div>\n
<\/em><\/div>\n $\"Asparagus$ <\/em><\/a><\/div>\n <\/div>\n
Add the oil in a thin stream while mixing with an electric mixer. Or manual whisk with a lot of elbow grease! You have to pour the 100g of oil (I say 100g because I made the “pif” thinking before and after for this recipe and I had used 100g!) in small quantities. If you are not familiar with mayonnaise, you just have to wait for the sauce to take on a matte and not shiny appearance before adding the rest of the oil!<\/em><\/div>\n
<\/em><\/div>\n $\"Asparagus$ <\/em><\/a><\/div>\n <\/div>\n
In another bowl, beat the egg white until stiff. Add it to the mayonnaise and mix gently, lifting the sauce, just like for a mousse!<\/em><\/div>\n <\/em><\/div>\n $\"Asparagus$ <\/em><\/a><\/div>\n <\/div>\n
Add the finely chopped chives.<\/em><\/div>\n <\/em><\/div>\n $\"Asparagus$ <\/em><\/a><\/div>\n <\/div>\n
Mix well and refrigerate until ready to serve. <\/em><\/div>\n <\/em><\/div>\n $\"Asparagus$ <\/em><\/a><\/div>\n <\/div>\n
Plunge a still lukewarm asparagus into the sauce! Spring is here!<\/em><\/div>\n <\/div>\n
$\"Asparagus$ <\/a><\/div>\n
\n
<\/div>
\n
$\"\"$ <\/div>\n<\/div>\n
Asparagus sauce mousseline<\/h2>\n
<\/div>\n\n
<\/div>\n
Here is an extra-simple recipe that perfectly reflects spring with these delicious slightly crunchy green asparagus!! The interest of the recipe lies above all in the mousseline sauce with chives.<\/span><\/div>\n
<\/div>\n