What's Pressoir Cooking?
April 4, 2023
by Justine Puaud
Asparagus
A sure sign of spring
While asparagus is usually found year-round, like most produce, it has a peak season. Asparagus season usually starts around late February and goes until June, with the peak months in April and May, so I thought I would share a simple recipe with a mousseline sauce.
While I find delicious white asparagus in Beaune’s farmers market, I remember that in the U.S white asparagus are not common and you will more easily find green asparagus, equally good.
Green asparagus with mousseline sauce
Ingredients for 4 people
2 bunches of green asparagus
1 egg
1 handful of hazelnuts
5 sprigs of tarragon
5 sprigs of chervil
1 tablespoon of mustard (a strong Dijon mustard)
sunflower oil
salt and pepper
Instructions
Cut the base of the asparagus which is a little too woody. Rinse and cook them for about 4 to 5 minutes or until tender in a large pan of boiled salted water. Immediately rinse them under cold water to stop the cooking quickly or plunge in a bowl of ice water. Drain and let cool on absorbent paper.
Separate the white from the yolk of the egg. Whisk the yolk with mustard, salt and pepper, add the sunflower oil, until you get a nice mayonnaise consistency. Add the chopped herbs into the preparation.
Roast the hazelnuts in a dry pan for 2 minutes then crush them with a knife.
Whisk the egg white with a pinch of salt and gently fold it into the mayonnaise.
Serve asparagus topped with the mousseline sauce and sprinkled with crushed hazelnuts and voilà!
Many sommeliers will say asparagus and wines are not close friends but I think a crisp mineral Chardonnay like a Saint-Romain will pair perfectly with this recipe. I recently discovered Domaine Henri & Gilles Buisson and absolutely loved their Saint-Romain. “Sous la Velle”.
Did you know?
In Burgundy, you will find another variety of asparagus named “L’Asperge des Bois”. It looks like a small ear of almond green wheat. It is picked before it blooms, a pompom of white flowers. Most often wild asparagus grow in "bands", when there is one, there are plenty .. I particularly found it in a deciduous forest, in the undergrowth, towards the wet and shaded meadows. You can just cook it simply, roasted with olive oil and garlic.