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Ingredients
6
servings
-
Green asparagus
600 g
-
Shallot
2
-
Lemon juice
2 tsp
-
Whole egg
4
-
Egg yolk
2
-
Butter (plus extra for greasing)
150 g
-
Heavy cream
25 cl
-
Milk
10 cl
-
Parmesan cheese
75 g
-
White wine vinegar
5 cl
-
Parsley
-
Salt, pepper
Preparation
-
1
Trim the tough ends off the asparagus and boil them for 8 minutes in salted water. Remove them while still slightly crunchy and place them on paper towels to dry. Set aside 6 tips for garnish. -
2
Chop and sauté a shallot in 20 grams of butter for 5 minutes. Add the chopped asparagus, cook for another 5 minutes, then blend the mixture into a purée. -
3
Separate the egg whites and beat them until stiff. Mix the 4 yolks with 15 cl of cream and add the milk. Season with salt and pepper. Stir in the asparagus purée and grated Parmesan, then fold in the beaten egg whites. -
4
Preheat the oven to 350°F (180°C). Divide the mixture among greased individual molds. Bake in a water bath for 30 minutes. -
5
Prepare the sauce by mixing the vinegar, lemon juice, and a chopped shallot. Reduce over high heat. Pour into a bowl, add the 2 egg yolks, season with salt and pepper. -
To finish
Place in a double boiler and whisk like making mayonnaise, incorporating 130 grams of cold butter in small pieces. Remove from the double boiler, let cool slightly, and stir in the remaining cream.
Done
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Did you enjoy this recipe?
