Cooking Instructions
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Step 1
Wash and trim the
grünen Spargel (1.5 kg)
and place in the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam.
Step 2
Steaming 100°C for 12 Mins
Step 3
Serve the asparagus warm with the mousseline sauce.
Step 4
Put the
Saft der Zitrone (1/2)
yolks,
Salt (to taste)
juice,
Water (5 mL)
,
Die Eigelbe (2)
, and
Pfeffer (to taste)
into a bowl and whisk until frothy.
Step 5
Melt the
Butter (100 g)
in pan, then remove from the heat.
Step 6
Heat up a pan of water. Suspend the bowl with the egg yolk and lemon juice mixture over the simmering water. Continue whisking and add the melted butter drop by drop until the mixture is homogeneous, then immediately remove from the heat.
Step 7
Whip the
Heavy Cream (50 mL)
until stiff and gently fold into the sauce.
Step 8
Season the mousseline sauce with
Salt (to taste)
and
Pfeffer (to taste)
.
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