Best 2 Asparagus Mousseline Recipes

Indulge in the culinary delight of asparagus mousseline, a dish that elevates the humble asparagus to new heights. This classic French preparation combines fresh asparagus, cream, eggs, and butter to create a light and airy mousse that is both elegant and flavorful. The recipes presented in this article offer variations on the classic mousseline, each with its unique twist. From the traditional version to one featuring smoked salmon and another with a hint of truffle oil, these recipes cater to a range of palates. Discover the perfect asparagus mousseline recipe to impress your guests or elevate your next brunch.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 MOUSSELINE

Asparagus Mousseline image

Provided by Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

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.

Tips:

For a smoother mousseline, ensure all the ingredients are cold before starting.
To easily remove the asparagus tips, hold the asparagus spear at the bottom and gently bend it until the tip snaps off.
When making the mousseline, beat the egg whites gradually, starting slowly and increasing the speed as the whites start to foam.
To test if the egg whites are stiff enough, lift the beaters out of the bowl. If the peaks stand straight up, the egg whites are ready.
When folding the egg whites into the asparagus mixture, use a light touch to avoid deflating the egg whites.
To ensure even cooking, place the mousseline cups in a water bath before baking.
For a golden brown top, broil the mousseline for a few minutes before serving.

Conclusion:

Asparagus mousseline is a light and flavorful dish that is perfect for a special occasion. With its delicate texture and elegant presentation, it is sure to impress your guests. Whether you are serving it as an appetizer or a main course, this dish is sure to be a hit. So next time you are looking for a unique and delicious way to enjoy asparagus, give this recipe a try.