Asparagus and mousseline sauce with the Thermomix
The asparagus and mousseline sauce with the Thermomix are a very gourmet starter. Steam cooking allows first of all to keep all the virtues of green or white asparagus. Then, your food processor allows you to whisk the egg whites and make a firm and tasty mayonnaise which, once mixed, will give you the best mousseline sauce there is!
- 600g asparagus
- 80g sunflower oil
- 2 eggs
- 1 C. Dijon mustard
- 1 . lemon juice
- salt pepper
Preparation 30 mins
Cooking 25 mins
Peel, trim and wash the asparagus. Place them in the steamer basket of the Thermomix. Fill the robot tank with 500 g of water and 2 tbsp. coarse salt. Steam the asparagus: 20 to 25 min, depending on size, Varoma, speed 1. Leave to cool.
How to cook green vegetables?
Put the egg whites in the bowl of the clean and dry Thermomix fitted with the whisk. Add a pinch of salt. Mix 2 min 50, speed 3, without the measuring cup. Keep the whites cool.
Re-insert the whisk into the clean, dry Thermomix bowl. Put the 2 egg yolks in the bowl. Add the mustard, along with a pinch of salt and a pinch of pepper. Mix 2 min 30, speed 4. Once the first thirty seconds have passed, slowly pour the oil in a trickle through the lid.
Add the lemon juice and mix 30 sec, speed 3. Add the egg whites to the mayonnaise.
How to incorporate one preparation into another?
Reserve the asparagus and mousseline sauce in the fridge until ready to serve.
For this Thermomix asparagus and mousseline sauce recipe, you can replace the lemon juice with wine vinegar.