For how many people: 4
Preparation Time: 55 minutes (30 for preparing, 25 for cooking).
- What ingredients to buy for this recipe?
2 kg of asparagus
1 gravy boat sauce mousseline,
Salt.
- How to prepare this recipe?
Break the end portion (hard) of each asparagus.
With a knife, peel the asparagus starting about 2 inches from the head to the base.
Also remove the fibrous parts, but do not touch the head.
Rinse the peeled asparagus and tie in small bunches.
Boil a good amount of salt water. Once it boils, dive into the boots of asparagus and cook for 20 to 25 minutes, depending on their size.
Check for doneness by piercing with a fork asparagus.
Drain the asparagus gently to avoid breakage.
Let the asparagus cool and remove the string boots.
Prepare mousseline sauce and keep warm in a bain-marie.
Serve hot or warm asparagus, accompanied by a sauceboat of mousseline sauce.
Note:
You can taste the "asparagus with mousseline sauce" with a Sancerre wine.
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