Asperges en Sauce Mousseline

Asparagus with Mousseline Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In a warm sleepy village where two small cats sitting at the top of a flight of stone steps narrowed their eyes at us, we discovered a gem of a restaurant – small, quiet and good. It was May, there was lily of the valley on the table and we had our first asparagus of the season. And it was delightful with this sauce. But to my mind, French white-stemmed asparagus lacks the flavour of the green spears we grow here. Just occasionally you meet a Frenchman who admits it. And I notice that some