Green asparagus with mousseline sauce

1½ kg green asparagus

~ 32 spears

Wash and trim the asparagus and place in the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam.

Dampning 100°C i 12 Min.

Serve the asparagus warm with the mousseline sauce.

½ lemon

juice

2 egg yolks

1 tsp water

Salt

Pepper

100 g butter

melted

50 ml full cream

Put the egg yolks, lemon juice, water, salt and pepper into a bowl and whisk until frothy.

Melt the butter in pan, then remove from the heat.

Heat up a pan of water. Suspend the bowl with the egg yolk and lemon juice mixture over the simmering water. Continue whisking and add the melted butter drop by drop until the mixture is homogeneous, then immediately remove from the heat.

Whip the cream until stiff and gently fold into the sauce.

Season the mousseline sauce with salt and pepper.