Asparagus Mousseline Recipes

ASPARAGUS WITH CREAMY MUSTARD SAUCE

Steps:

• In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

TUNA AND ASPARAGUS MOUSSELINE

Steps:

• Heat the oven to 180°c / gas 6.
• Chop half of the asparagus in pieces approximately 2 centimetres long.
• Set the remaining whole asparagus aside.
• Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
• Drain the tuna and break into small pieces.
• Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
• Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
• Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
• Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
• Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
• Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
• Turn out the contents of the ramekins.
• Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
• Serve the mousseline with the asparagus

ASPARAGUS WITH RASPBERRY SAUCE

Steps:

• Break off the tough ends of the asparagus spears and drop in boiling salted water.
• Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.
• Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.
• Add salt and pepper if needed.
• To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.

SALMON AND ASPARAGUS WITH HOLLANDAISE SAUCE

Steps:

• Preheat oven to 230°C (450°F).
• Cut off ends of asparagus spears and divide into 4 portions.
• Mince garlic, separate into 4 portions.
• Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
• Microwave one lemon for 15 seconds to release the juices.
• Place one salmon fillet in the center of each sheet.
• Top with serving of garlic and asparagus.
• Drizzle each serving with juice from lemon.
• Sprinkle with fresh ground black pepper and seasoning blend to taste.
• Bring up the sides of foil and fold top over twice.
• Fold up ends of foil leaving room for air to circulate inside the foil packets.
• Place in oven for 12 to 15 minutes or until easy to flake.
• To prepare the sauce:.
• Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
• In a small bowl, beat egg yolks with lemon juice.
• Add salt and cayenne pepper or hot sauce.
• Beat till foamy.
• Slowly beat in butter, then the water.
• Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
• Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
• Drizzle with sauce and serve with lemon wedge on the side.

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

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 WITH MOUSSELINE SAUCE

Steps:

• Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
• Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
• Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
• Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.