Best Asparagus With Mousseline Sauce Recipes

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ASPARAGUS MOUSSELINE



Asparagus Mousseline image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

4 large egg yolks
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 sticks unsalted butter, melted
Kosher salt and freshly ground black pepper
1 bunch leeks, trimmed, separated and rinsed in water to remove dirt and sand
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon kosher salt
1 pound fresh asparagus

Steps:

  • For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
  • For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
  • For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
  • Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE



Asparagus with Orange Mustard Sauce and Sauce Mousseline image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 pounds jumbo asparagus
Orange Mustard Sauce, recipe follows
Sauce Mousseline, recipe follows
3 cups fresh orange juice, strained
1/4 cup grainy mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3/4 cup heavy cream, whipped
3 egg yolks
4 tablespoons water
1 to 2 teaspoons lemon juice
Freshly ground white pepper
1/2 teaspoon salt
1/2 pound unsalted butter, clarified
1/2 cup whipped cream

Steps:

  • In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
  • Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
  • Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
  • In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
  • Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
  • Yield: 1 1/2 cups
  • In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
  • Yield: 1 1/2 cups
  • Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

ASPARAGUS WITH CREAMY MUSTARD SAUCE



Asparagus with Creamy Mustard Sauce image

Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Simply Steamed Asparagus

Steps:

  • In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

ASPARAGUS WITH CREAMY DILL SAUCE



Asparagus with Creamy Dill Sauce image

Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1/4 teaspoon salt
1 pound fresh asparagus, trimmed
3 ounces cream cheese
1/2 cup whole milk
1/4 teaspoon dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

Nutrition Facts :

WHITE ASPARAGUS



White Asparagus image

White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.

Provided by zarameid

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

4 asparagus
250 g butter
8 eggs
500 ml cream
700 g prawns
chives
brioche bread

Steps:

  • Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
  • Cook the shells in cream on low heat, don't let boil the cream too thick.
  • Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
  • Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
  • Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
  • Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
  • Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
  • Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
  • Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
  • Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
  • Finish:.
  • Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
  • Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.

ASPARAGUS WITH MOUSSELINE SAUCE



Asparagus with Mousseline Sauce image

Categories     Sauce     Side     Dinner     Lunch     Asparagus     Boil

Yield 6 servings

Number Of Ingredients 9

2 pounds white asparagus
1 teaspoon coarse salt, plus more to taste
1 teaspoon sugar
MOUSSELINE
1 large egg
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3/4 cup vegetable oil

Steps:

  • Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
  • Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
  • Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
  • Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.

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