Asparagus with buns and sauce mousseline with parsley

Ingredients for Asparagus with buns and sauce mousseline with parsley

Instructions for Asparagus with buns and sauce mousseline with parsley

To prepare the Asparagus with buns and sauce mousseline with parsley recipe, please follow these instructions:

Clean and cook asparagus approx. 10 minutes in salted water (2 teaspoons per liter). Cool them.

The butter dough is rolled out to a thickness of ½ cm. Cut 8 triangles (7 cm on each side). Lay them 2 and 2 on top of each other. Brush with egg and press the two sides with a fork and dot the surface. Behind the triangles 20 minutes at 200 degrees C. alm. oven.

Whip the egg yolks thoroughly with water, lemon juice and wine. Gently heat the mass into the steam bath. Add melted butter gradually. The sauce must not boil, just as smoothly. Cool the sauce and flatter the whipped cream in it.
Then taste with parsley and salt.

The court portioned on 4 breakfast plates. Lay a slice of casserole on each dish, from which 4 apples stick. And on the whole plateau is a thin layer of sauce mousseline smeared.