Asparagus with mousseline sauce

Ingredients for Asparagus with mousseline sauce

Instructions for Asparagus with mousseline sauce

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

Asparagus is cooked and steamed, placed on a dish and kept warm.

Butter or margarine melted. The egg yolks are whipped together with lemon juice over water bath until it becomes thick and creamy. Butter or margarine is whipped for a little while. The sauce is seasoned with salt and pepper, and the whipped cream is reversed.

Serve the sauce to the hot asparagus.