Aspara­gus with Light Mous­se­line Sauce
Serv­ings Prep Time
2peo­ple 15min­utes
Cook Time
5min­utes
Serv­ings Prep Time
2peo­ple 15min­utes
Cook Time
5min­utes
Ingre­di­ents
Instruc­tions
  1. Rinse the aspara­gus and cook in food steam­er for 5 min­utes. When done, place on a plate.
  2. 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.
  3. 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.
  4. 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.
  5. Place the sauce in a small bowl next to your aspara­gus. Enjoy by dip­ping the luke­warm aspara­gus in the cold sauce.

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Recipe Name
Aspara­gus with light mous­se­line sauce
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Aver­age Rat­ing
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