Grilled Asparagus with Tarragon Mousseline Sauce
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 36 asparagus spears, trimmed
- 1/2 cup (125 ml) 35% whipping cream
- 2 tbsp tarragon leaves, finely chopped
- 3 tbsp (45 ml) lemon juice
- 3 egg yolks
- 3/4 cup (170 g) unsalted butter, diced, at room temperature
Instructions
- With the rack in the top position, preheat the oven to broil.
- On a non-stick baking sheet or one lined with foil, place the asparagus. Drizzle with olive oil. Season with salt and pepper. Bake until they are tender crips, about 6 to 8 minutes, depending on the size of the asparagus, stirring them twice during cooking.
- Meanwhile, in a bowl, whip the cream with an electric mixer until soft peaks form. Set aside.
Featured in the book Ma cuisine week-end Book (French Version)