Blanched Asparagus with Mousseline Sauce
The unofficial partner to asparagus is hollandaise. In keeping with tradition, this classic French mousseline sauce is simply hollandaise with whipped cream — it truly is ethereal. Drizzle it atop perfectly blanched asparagus, finish with a touch of crunch, and this side dish is spectacular.
Melt butter in a small saucepan over medium-low heat, skimming off and discarding milk solids that rise to the top (for clarified butter); let cool.
Toast bread crumbs in oil in a nonstick skillet over medium heat until golden; season with salt and black pepper.
Whip cream in a cold bowl to medium-stiff peaks; chill.
Heat egg yolks, broth, and lemon juice in a saucepan over low, whisking constantly, until eggs begin to thicken, and a thermometer registers 165°, 5 minutes. Off heat, slowly whisk in the clarified butter, then fold in whipped cream. Stir in tarragon and season sauce with salt and cayenne.
Serve asparagus with sauce; top with bread crumbs.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 113mg 37%
Sodium 16mg 0%
Carbs 6g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.