Asperges Blanches Sauce Mousseline (White Asparagus Mousseline Sauce)

Instructions

1. Start by peeling the white asparagus. Using a vegetable peeler, remove the outer layer of each spear from just below the tip to the bottom. Be gentle to avoid breaking the tips.
2. Trim the tough ends of the asparagus. You can do this by bending each spear gently until it snaps naturally.
3. Fill a large pot with water and bring to a boil over high heat. Add salt to taste.
4. Gently add the asparagus to the boiling water. Reduce the heat and simmer for 10-12 minutes, or until the asparagus are tender when pierced with a fork.
5. Meanwhile, prepare the Sauce Mousseline. In a medium heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale.
6. Place the bowl over a small saucepan with simmering water (ensure the bowl does not touch the water). Slowly whisk in the melted butter, a little at a time, making sure it incorporates completely before adding more.
7. Continue whisking for about 5 minutes, until the sauce is thick and creamy. Season with salt and white pepper to taste.
8. If the sauce begins to separate, briskly whisk in a teaspoon of cold water to bring it back together.
9. In a separate bowl, whip the heavy cream to soft peaks using a wire whisk or a hand mixer.
10. Gently fold the whipped cream into the hollandaise sauce to finish the Sauce Mousseline.
11. Drain the cooked asparagus and pat dry with paper towels.
12. Place the asparagus on a serving platter and top with a generous amount of Sauce Mousseline.
13. Serve immediately, enjoying this delightful combination of tender asparagus and airy sauce.