Spring is here! It’s the perfect time to enjoy asparagus. Asparagus with Light Mousseline Sauce is a wonderful way to dip asparagus in a sauce, without gaining any weight because the sauce is super light! Mousseline sauce is a French sauce, traditionally made with egg and cream. My recipe keeps the egg, but uses fat free greek yogurt instead of cream, making it super light, while still keeping the flavors!
My recipe is inspired by Mallet’s Simplissime light cookbook. Mallet uses a French yogurt called “petits-suisses”. My recipe uses fat free greek yogurt instead, which I love + it is easy to find in the US!
Because the goal of this recipe is to make it as light as possible, the asparagus is cooked in a food steamer.
Rinse the asparagus and cook in food steamer for 5 minutes. When done, place on a plate.
Prepare the sauce. Separate the egg white from the egg yolk. Set aside the egg white (we will use it later). Mix the egg yolk with the yogurt, the mustard and the chives. Season with salt and pepper.
Whisk the egg white until stiff. To do this, add a pinch of salt to the egg white, and mix with an electric mixer, always in the same direction, gradually increasing speed, until stiff.
Then, gently add the stiff egg white to your yogurt mixture, and mix, slowly and carefully, so as to not break the egg white. This is your sauce.
Place the sauce in a small bowl next to your asparagus. Enjoy by dipping the lukewarm asparagus in the cold sauce.