Asparagus in Mousseline Sauce

Credit: Didier Loire


Step 1: Asparagus

Peel the asparagus; reserve the peelings for the reduced asparagus juice. Form bunches of 7 stalks each, and poach them in rapidly boiling, salted water for 6 minutes. Once cooked, untie the bunches, cut the tips on a slant, add the reduced asparagus stock, below, for a nice shine, and season with freshly ground pepper.

Step 2: Reduced Asparagus Stock

Wash the asparagus shavings from the large asparagus and the buds in water and chop finely. Sweat in a cast iron pot with some olive oil. Cover completely with boiling light chicken stock and simmer for 30 minutes. Drain through a colander and then strain through a fine meshed chinois.

Reduce to a glaze and emulsify first with butter and then with olive oil. Add the truffle juice and season to taste.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits