Asparagus with Mousseline Sauce Recipe

Ingredients:

• 1 bunch of asparagus, woody ends removed
• 4 egg yolks
• 1 cup of olive oil
• 1 tablespoon of dijon mustard
• 2 tablespoons of white wine vinegar
• Salt and pepper to taste
• Parsley, chopped (optional garnish)

Instructions:

1. Bring a pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes or until tender-crisp.
2. Drain the asparagus and rinse with cold water to stop the cooking process. Set aside.
3. In a food processor, combine the egg yolks, dijon mustard, white wine vinegar, salt, and pepper. Pulse to combine.
4. With the food processor still running, slowly add the olive oil in a steady stream until the mixture becomes thick and creamy. This should take 2-3 minutes.
5. Transfer the mousseline sauce to a serving bowl. You can also add chopped parsley as a garnish if desired.
6. Arrange the asparagus on a platter and serve alongside the mousseline sauce.

Vinaigrette Variation:

If you prefer a vinaigrette instead of mousseline sauce, here is a simple recipe:

• 1/4 cup of olive oil
• 2 tablespoons of white wine vinegar
• 1 tablespoon of honey
• 1 teaspoon of dijon mustard
• Salt and pepper to taste

1. Whisk all the ingredients together in a bowl until well combined.
2. Drizzle the vinaigrette over the asparagus and serve.

Verdict:

Asparagus with mousseline sauce or vinaigrette is a classic dish that is perfect for any occasion. The asparagus is bright and fresh, while the sauce or vinaigrette adds a creamy or tangy note that complements the vegetable perfectly. Whether you’re hosting a fancy dinner or need a quick and easy side dish for your weeknight meal, this recipe is sure to be a crowd-pleaser.

Serving Suggestions:

This dish pairs well with roasted chicken, baked fish, or grilled steak. You can also serve it as a light lunch with a side of crusty bread or a green salad.