Side Dishes
Blanched Asparagus with Mousseline Sauce
The unofficial partner to asparagus is hollandaise. In keeping with tradition, this classic French mousseline sauce is simply hollandaise with whipped cream — it truly is ethereal. Drizzle it atop perfectly blanched asparagus, finish with a touch of crunch, and this side dish is spectacular.
Ingredients
MELT:
TOAST:
BLANCH:
WHIP:
HEAT:
Instructions
Melt butter in a small saucepan over medium-low heat, skimming off and discarding milk solids that rise to the top (for clarified butter); let cool.
Toast bread crumbs in oil in a nonstick skillet over medium heat until golden; season with salt and black pepper.
Blanch asparagus in a pan of boiling salted water until crisp-tender, 3–4 minutes. Drain asparagus and pat dry, then transfer to a serving dish.
Whip cream in a cold bowl to medium-stiff peaks; chill.
Heat egg yolks, broth, and lemon juice in a saucepan over low, whisking constantly, until eggs begin to thicken, and a thermometer registers 165°, 5 minutes. Off heat, slowly whisk in the clarified butter, then fold in whipped cream. Stir in tarragon and season sauce with salt and cayenne.
Serve asparagus with sauce; top with bread crumbs.
For a thick sauce with the smoothest texture, remove the milk solids and water by clarifying the butter.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 202
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 113mg 37%
Sodium 16mg 0%
Carbs 6g 2%
Fiber 1g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.