Vegetables and Salads

Asparagus Mousseline

Recipe #1014 | Serves 4
Ingredients
  • 24 fresh asparagus spears
  • Mousseline sauce:
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 cup oil
  • 2 tbsp lemon juice
  • 2 tbsp chives, minced
  • salt and pepper to taste
  • 2 egg whites, whipped stiff
  1. In a mixing bowl, whisk together the egg yolks, mustard, lemon juice, and chives. Add the oil a little at a time, and continue to whisk until you have a firm, smooth mix.
  2. Delicately fold the whipped egg whites into the mayonnaise. Add salt and pepper to taste. Keep sauce refrigerated until ready to use.
  3. Trim the asparagus and cook in a large pot of salted boiling water for one minute only. Drain and place the asparagus on a warm serving platter. Pour the sauce over the top and serve.
This light sauce can also be served with artichokes, broccoli and other vegetables.
Wine

A crisp Semillon from California

In no event shall Metropolitan Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.