Recipe : Steamed asparagus with muslin sauce

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Asparagus starts to appear in April and are available for about 2 months. They can be cooked in water but steaming will allow a better preservation of the flavour and vitamins, asparagus being particularly rich in vitamin C. It is made up of 92% water and is therefore low in calories, provided however that you do not over indulge on the sauce which goes with it… There are 3 types of asparagus: the white asparagus, the green asparagus, which is not very tasty, the green asparagus, which is finer and more pleasant in the mouth, and finally the violet asparagus, which is undeniably the queen. They can be served in many ways: simple vinaigrette, crème fraîche, mayonnaise, muslin sauce, etc…

Preparation time: 25 min
Cooking time: 7 min
Difficulty: easy
Serves: 4 people
Meal cost: $

Meal course: Starters
Hot Starters
Cold Starters
Posted by: meremichele
Posted on: Thursday May 23rd, 2019

Ingredients

Metric US

Asparagus: 1.200 Kilograms; 1.200 Kilograms
water: 4 Decilitres; 4 Decilitres

Wash the asparagus and then cut the feet to obtain identical lengths.
Then peel the white stem from top to bottom with a peeler to remove the fibrous part.
Then place the asparagus in the steam basket, having previously poured a little water into the bottom of the pressure cooker.
Close the lid and cook for 7 minutes from the time the lid cap starts to turn.
Then prepare the sauce by breaking the egg and separating the white from the yolk.
Make a mayonnaise by mixing the egg yolk and mustard and pour in the oil little by little.
Then gently stir in the beaten white snow, then the lemon juice and adjust the seasoning.
Asparagus can be served warm or cold.