Asparagus muslin sauce by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Peel them with a saver and break the stems of the asparagus 2 or 3 cm from their base.
2. 2.Boot them by 8 and dip them in the boiling salt water, 5 min standing, 10 minutes lying down.
3. 3.Sponge them with absorbent paper and place them in a long dish. Book warm.
4. 4.Mount the flower cream and book it fresh.
5. 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. 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. 7.Salt and incorporate with the cream. Serve asparagus with warm muslin sauce.