White asparagus with mustard sauce

White asparagus with mustard sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

As a starter, white asparagus goes perfectly with mustard with this recipe for asparagus with mustard sauce.

Ingredients for 4 persons :

  • 1 bunch ofasparagus white
  • Coarse salt, freshly ground pepper

For the mustard sauce:

  • ½ bunch of chives
  • 1 tbsp. tablespoon of apple cider vinegar
  • 3 tbsp. heavy cream
  • ½ tsp. mustard
  • Salt, freshly ground pepper

White asparagus with mustard sauce

  • Peel the asparagus with a peeler. Wash them and tie them into a bundle.
  • Cook them in boiling salted water with coarse salt until tender.
  • Cool them in ice water and pat them dry. Keep them in the fridge until ready to serve.

For the mustard sauce:

  • Wash and cut the chives into small pieces.
  • In a bowl, place the salt and pepper and pour in the cider vinegar. Add the cream, chives, mustard and adjust the seasoning if necessary.

When ready to serve, coat the asparagus with a bead of sauce and turn the pepper mill.

Chef's B.A.BA

For keep your raw asparagus, place them in the vegetable drawer of your refrigerator (3 days maximum), in bundles and wrapped in a cloth, ideally with the tips facing up. Once cooked, do not put them in the refrigerator anymore, they will lose all their flavors and soften.

As the asparagus season is rather short, there are solutions to enjoy it longer.

Bleached, they can be freeze, otherwise we can put them in jars. To do this, peel the asparagus, cut them up to the jars (1.5 l) and store them upside down. Pour 1 tsp. coarse salt and water to match, then sterilize. This will allow you to eat your asparagus all year round.

To vary the pleasures, you can replace the mustard sauce with a salted crumble machine (flour, butter, powdered pine nuts) or with a Parmesan gratin (egg, cream and Parmesan) to pass a few minutes under the grill before to taste.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Asparagus with mustard sauce - How to make (July 2022).


  1. Gary

    This option does not suit me. Who else can suggest?

  2. Prescot

    The portal is excellent, I recommend it to my friends!

  3. Santiago

    Sorry to interfere, but in my opinion there is another way of solving the issue.

Write a message