White asparagus with cold French mousseline sauce is a classic dish. You can serve the asparagus, warm, lukewarm of even cold. Easy, right?
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PEEL the asparagus, you can read here for more information about peeling asparagus. Use the peels to create a tasteful cooking water and then ADD the asparagus to the water.
COOK the asparagus on low heat for about 15 minutes.
Meanwhile CREATE the cold mousseline sauce, this is similar to making mayonnaise. COMBINE lemon juice, mustard, egg yolk, pepper and salt in the medium-sized bowl.
ADD the oil slowly while you keep on mixing so the oil can corporate and the sauce will become thicker. Keep on adding oil until you've reached the desired thickness. CHOP the fresh parsley and set aside..
RANSFER the asparagus from the water onto a clean kitchen towel. SERVE the cold sauce on the side and GARNISH the asparagus with parsley.
This lovely side dish can be served with all kinds of meat and fish, such as these lamb shoulder chops. Enjoy!
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