Can I prepare the asparagus with mousseline sauce and shrimp in advance?

Yes, you can prepare this dish in advance. Prepare the asparagus and shrimp and make the sauce. Store everything separately in the refrigerator and combine just before serving.

Can I use frozen asparagus instead of fresh asparagus?

Yes, you can use frozen asparagus instead of fresh asparagus. Just make sure to thaw them properly before preparing.

What can I serve with asparagus with mousseline sauce and shrimp?

Asparagus with mousseline sauce and shrimp can be served with, for example, fried potatoes, rice, or a green salad.

Asparagus with mousseline sauce and shrimp

Name: Asparagus with mousseline sauce and shrimp
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 500 g white asparagus; 250 g green asparagus; 400 g North Sea shrimp, hand-peeled; Fresh herb mousseline:; 3 egg yolks; 125 g farmhouse butter at room temperature; 2 tbsp water; Juice of 1 lemon; Pepper and salt; 1 good tbsp semi-whipped cream; 2 tbsp finely chopped chives; 2 tbsp finely chopped flat-leaf parsley; 2 tbsp finely chopped dill

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35min

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White and green asparagus, mousseline sauce with fresh herbs, and topped with hand-peeled North Sea shrimp. Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

500 g white asparagus
250 g green asparagus
400 g North Sea shrimp, hand-peeled

Fresh herb mousseline:
3 egg yolks
125 g farmhouse butter at room temperature
2 tbsp water
Juice of 1 lemon
Pepper and salt
1 good tbsp semi-whipped cream
2 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped dill

500 g white asparagus
250 g green asparagus
400 g North Sea shrimp, hand-peeled

Preparation method

How do you make this?

Asparagus: Peel the white asparagus from under the tip downwards and cut the ends evenly.

The green ones do not need to be peeled, but remove the tough triangular ends and cut off the bottom.

Cook the white asparagus for 4 minutes in plenty of boiling salted water and add the green asparagus at the last moment. Then place them on a plate covered with a towel.

Mousseline sauce: Place a saucepan with water and a glass bowl in it on the heat.

The bottom of the bowl should touch the water.

Add the yolks, water, pepper, salt, and lemon juice and whisk together.

Turn on the heat and let it simmer lightly.

Whisk until you get a firm foam.

Now add the farmhouse butter piece by piece.

Once everything is whipped fluffy, taste and season with pepper and salt if necessary.

Now you have a Hollandaise sauce; whisk in the tablespoon of whipped cream and you have mousseline sauce.

Mix the finely chopped fresh herbs into the sauce.

Plate the asparagus, drizzle the mousseline sauce over it, and finish with the shrimp and a few sprigs of fresh herbs.

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