ASPARAGUS MOUSSELINE
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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muazukhalifa binjabal
[email protected]I'm giving this recipe one star because it's the lowest rating I can give. I would never make this again.
anton olsson
[email protected]This is the worst mousseline I've ever had. It was bland, lumpy, and overcooked.
Juliana Mahoney
[email protected]I don't recommend this recipe. It's a waste of time and ingredients.
Sierra
[email protected]This recipe is way too complicated. I spent hours in the kitchen, and the end result wasn't even that good.
Khan ki jan M
[email protected]I followed the recipe exactly, but my mousseline didn't turn out as light and fluffy as I expected.
nebyu Chebsa
[email protected]This recipe was too bland for my taste. I had to add a lot of salt and pepper to make it palatable.
Marina Jordan
[email protected]I'm not sure what went wrong, but my mousseline turned out lumpy. I think I overcooked the asparagus.
Alisahaf Abdullahi
[email protected]I had some trouble finding asparagus, but it was worth the effort. This mousseline was amazing.
Md Shifat sohan Sheak
[email protected]This recipe is a keeper. I'll definitely be making it again.
amoyedo christianah
[email protected]I've never had mousseline before, but this was a great introduction. It was delicious!
Danraj Rai
[email protected]This mousseline is so light and fluffy, it almost melts in your mouth.
Nesh Magar
[email protected]I made this for a potluck, and it was a huge hit. Everyone loved it!
Shani Arimiyaw
[email protected]This is a great way to use up leftover asparagus. I had a bunch of asparagus that was about to go bad, and this recipe saved the day.
David Barron
[email protected]I'm not a big fan of asparagus, but I loved this mousseline! The cream and cheese really mellowed out the asparagus flavor.
Shane Robinson
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Aijaz Ali
[email protected]I love how versatile this recipe is. I've made it with different types of cheese, and I've even added some cooked shrimp. It's always delicious.
emily stone
[email protected]This was my first time making mousseline, and it turned out great! I followed the recipe exactly, and it was easy to follow. The mousseline was light and fluffy, and the asparagus flavor was perfect.
itz_busan_jay_ baba
[email protected]I've made this mousseline several times now, and it's always a success. It's so easy to make, and it's always a crowd-pleaser.
Dominic Chaparro
[email protected]This asparagus mousseline was a delightful dish! The flavors of the asparagus, cream, and cheese blended together perfectly, and the texture was light and fluffy. I served it with a side of roasted potatoes, and it was a hit with my family.