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.