Recipe for White Asparagus with Light Mousseline Sauce or Vinaigrette

Peel the asparagus using a vegetable peeler. Immerse the bundled asparagus in well-salted water. Cook for about 10 minutes, until the tip of a knife easily pierces the flesh of the asparagus. Emulsify the egg yolks with two tablespoons of water, then incorporate the melted butter.

Mousseline sauce: Melt butter over very low heat. Whisk the egg yolks with a tablespoon of water over low heat. When you see the bottom of the pan, the emulsion is cooked. Slowly incorporate the butter in a thin stream. Fold in the whipped cream and add a dash of lemon juice. Adjust seasoning with salt and pepper.

Vinaigrette: Pour 100 ml of vinegar, add salt so that it dissolves. Add 2 teaspoons of mustard and 300 ml of oil in a thin stream. Adjust seasoning with salt and pepper.

To finish, FOOD/WINE PAIRING We suggest pairing this dish with a WHITE BURGUNDY.