Asparagus With Mousseline Sauce - cooking recipe

Ingredients

4 1/4 lbs green and white asparagus, trimmed
4 medium egg yolks
10 tbsp (1 1/4 sticks) butter, melted
6 tbsp heavy cream
2-3 tsp lemon juice
3 stems chives, chopped
2 stems parsley, chopped
None None Lemon wedges, for garnish

Preparation

Cook the white asparagus in boiling salted water for 15 mins, adding the green asparagus after 7 mins. Drain.
For the mousseline sauce, place the egg yolks and 1 tbsp water in a bowl set over a pan of simmering water. Beat with wire whisk until creamy. Gradually whisk in the butter and continue whisking until the mixture has doubled in volume. Remove from heat. Gradually stir in the cream. Season to taste with salt, pepper and lemon juice. Let stand until cooled, stirring occasionally.
Just before serving, stir the herbs into the sauce. Arrange the asparagus on serving plates. Drizzle with the mousseline sauce. Serve garnished with lemon wedges.