Asparagus muslin sauce by Laurent Mariotte
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
15 min
Total time
35 min
Ingredients
Ingredients
- 16 16 white asparagus
- salt
- 3 3 egg yolks
- 150 g 150 g butter
- 5 cl 5 cl flower cream
- fine salt juice
- 1 1 lemon juice
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Method
- 1
Peel them with a saver and break the stems of the asparagus 2 or 3 cm from their base.
- 2
Boot them by 8 and dip them in the boiling salt water, 5 min standing, 10 minutes lying down.
- 3
Sponge them with absorbent paper and place them in a long dish. Book warm.
- 4
Mount the flower cream and book it fresh.
- 5
Melt the butter in a small saucepan over very low heat without stirring. Remove the foam formed on the surface with a spoon. Book warm.
- 6
Mix the egg yolks with the lemon juice and 1 spoon. Soup water. Gradually add the hot clarified butter (taking care not to pour the small milk in the bottom).
- 7
Salt and incorporate with the cream. Serve asparagus with warm muslin sauce.
Source : marmiton
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