Home

Steamed Asparagus with Mousseline Sauce

ingredients

1 3/4 - 2 lb (800 g) large, fat white or green asparagus spears

for the mousseline sauce:

14 fl oz (400 ml) hollandaise sauce
4 fl oz (120 ml) whipping cream

method

1. Trim and wash the asparagus, place in the steamer, sprinkle with a very little salt and steam for about 12 minutes or until tender.

2. Make the hollandaise sauce; you may prefer to make this sauce after you have prepared the asparagus and before starting to cook it, so neither will be kept waiting for long. While the asparagus is cooking beat the cream until fairly stiff and fold into the hollandaise sauce.

3. As soon as the asparagus is done, take it carefully out of the steamer and transfer to heated plates. Spoon some of the mousseline sauce over the asparagus tips and serve at once, handing round the remaining sauce separately.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved