Asparagus with Orange Mustard Sauce and Sauce Mousseline

Step 1

In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil). 

Step 2

Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed. 

Step 3

Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.

Step 4

In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper. 

Step 5

Add whipped cream and stir until well blended. Keep refrigerated until ready to use. 

Step 6

Yield: 1 1/2 cups

Step 7

In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed. 

Step 8

Yield: 1 1/2 cups 

Step 9

Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981