Asparagus with Orange Mustard Sauce and Sauce Mousseline

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 pounds jumbo asparagus
  • Orange Mustard Sauce, recipe follows
  • Sauce Mousseline, recipe follows
  • Orange Mustard Sauce:
  • 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
  • Sauce Mousseline:
  • 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
Directions
  • 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.

Orange Mustard Sauce:
  • 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

Sauce Mousseline:
  • 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


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