White asparagus with mousseline sauce

White asparagus is one of the jewels of the Navarra garden and is protected by the “Protected Geographical Indication of Navarra”. It is an asparagus that has not seen the light, it grows underground absorbing all the nutrients and minerals that surround it. It is a fat, tender, crunchy, soft asparagus with a very characteristic bitter point. Their season is from April to June, the rest of the year they can be found canned.

The original French recipe for muslin sauce is with butter, lemon juice and cream. Here we share our version without butter and without cream, which is lighter and we use it to accompany some fresh white asparagus from Navarra that we have found in the Boquería market in Barcelona.

Mousseline sauce:

2 eggs

150 ml olive oil

½ tablespoon vinegar

We mount the yolks with half a tablespoon of vinegar, salt and pepper. We assemble the egg whites until stiff. We mix the whites and the yolks and we have the muslin sauce ready.

How to cook fresh white asparagus at home:

We wash and dry them. With a peeler we remove the most superficial skin. We break the ends of the trunk with the hand pressing slightly.

In a tall casserole with boiling water and a pinch of salt, we introduce the asparagus tied with a rope. The water that covers just below the yolk. Cook them al dente for about 5 minutes, depending on how fat they are. We prick it with a fork to check the point. When they are ready, we drain them on absorbent paper and let them cool.

We place the asparagus with some snow peas and some lightly blanched fresh peas and we accompany them with our muslin sauce to which we have added some pieces of bonito del Norte in olive oil.

A spring dish that we love, as a starter or as a single dish. Low in carbohydrates and gluten free.

Variation for kids at home:

I have not yet convinced Charlotte to eat white asparagus. Maybe it’s the texture or the slightly bitter taste. But we take advantage of the muslin sauce of the asparagus to accompany a piece of hake or salmon with a steamed potato and… empty plates and happy bellies!

Enjoy!

Helena