Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Orange Mustard Sauce:
Sauce Mousseline:

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

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Chicken and Asparagus Crepes

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Asparagus and Chicken Stir-fry

Recipe courtesy of Food Network Kitchen

Asparagus Noodles with Pesto

Recipe courtesy of Food Network Kitchen

Chicken with Garlic Potatoes and Asparagus

Recipe courtesy of Food Network Kitchen

Mushroom, Asparagus and Pea Risotto

Recipe courtesy of Trisha Yearwood

Asparagus

Recipe courtesy of Derek Flynn

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories