I spent last weekend with my grandmother who is a very good cook. She does not want to cook it because fatigue, but if I offer to put me in the kitchen, she finds all her energy to criticize everything I undertake. I am careful not to say anything, because of these various remarks I always manage to pick some advice. Suffice to say that I always want to show her that I'm doing my best and it turns out quite alright.

I wanted to make a sauce mousseline, sauce que je n’avais jamais essayée. Unfortunately, she had no egg beater or cream. I am willing to work miracles, but a brick of cream and a blender never gave a whipped cream. After she had repeated 5 time “I think your sauce has gone bad”, I threw in the towel. When I think that everyone tells me that I look like her…

Brief, it made me very angry!!! Today I bought a bunch of white asparagus, so I tried again the sauce mousseline. With all the utensils and ingredients it obviously worked very well… Problem solved. As for cooking asparagus, 10minutes in the microwave, it's magic! It not my beautiful sauce, hein???

Asparagus with mousseline sauce

Prep:
- Mousseline Sauce: 15mins
- Asparagus: 15mins

Serves 6 people

- 1 egg yolk
- 1 tblsp water
- 75g butter
- juice of 1 / 2 lemon
- 2 tablespoons cream
- pepper, salt
- 1 Boots of fresh asparagus

Prepare the mousseline sauce: Put the cream in a bowl and put it in the freezer, this is the secret to a good whipped cream.

Heat water in a saucepan to prepare a "bain marie" (place a bowl in the simmering water in order to cook very gently). Vigorously mix the yolks with a tablespoon of water in a second pan. Place the pan on top of the bain marie, stirring constantly until the preparation thickens while still staying fluid.

Gradually add the butter cut into small pieces, stirring constantly. Remove the pan from the water bath occasionally, to better mix if necessary. The sauce should be thick but lump-free.

Add salt, pepper and add the lemon juice off the heat stirring constantly. Let cool.

Meanwhile, remove the cream from the freezer bowl. Beat the cream at maximum speed until it rises in chantilly. Gently incorporate the whipped cream to the butter-egg sauce and finish with a little help from a drummer for perfect texture. Refrigerate (to serve in time).

Peel the asparagus and wrap the bundle in a microwave friendly plastic wrap. Put about 8 min in the microwave at maximum power. Be careful when removing them, steam may be hot.

Serve the asparagus with the mousseline sauce.