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Fresh Asparagus with Herb Mousseline Sauce

Fresh Asparagus with Herb Mousseline Sauce
This vibrant spring dish delivers elegance with minimal effort. Tender roasted asparagus—both green and white—gets a luxurious lift from a silky herb mousseline sauce that’s rich yet light. The mustard cuts through the cream with brightness while fresh herbs add garden-fresh flavor. Perfect as a starter or light main, it’s my favorite way to welcome the season. Serve warm, not hot, to let the textures and tastes truly shine.
Ingredients
  • 450 g (1 lb) fresh green asparagus
  • 450 g (1 lb) fresh white asparagus
  • 120 ml (1/2 cup) heavy cream
  • 15 ml (1 tbsp) Dijon mustard
  • 5 ml (1 tsp) finely chopped fresh parsley
  • 5 ml (1 tsp) finely chopped fresh dill
  • 5 ml (1 tsp) finely chopped fresh chives
  • Salt to taste
  • Freshly ground black pepper to taste
  • Parsley, chives, or dill for garnish
Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Trim woody ends from asparagus spears. Toss green and white asparagus with a pinch of salt and pepper. Arrange in a single layer on the baking sheet.

3. Roast for 12 to 15 minutes, until tender and lightly caramelized at the tips. Remove from oven and let rest 2 minutes.

4. While asparagus roasts, prepare the mousseline. In a bowl, whisk heavy cream, Dijon mustard, parsley, dill, chives, salt, and pepper until smooth and slightly thickened. Do not over-whip.

5. Arrange asparagus on plates. Spoon herb mousseline generously over the top. Garnish with extra chopped herbs. Serve immediately, warm.

Tools
  • Baking sheet
  • Oven
  • Parchment paper
  • Bowl
  • Whisk
  • Cutting board
  • Knife

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