• Angelica Larsson

Poached white asparagus with mousseline sauce | New Year | Vegan - Gluten free

Uppdaterat: 15 juni 2021

Hello my lovelies! Along with our fancy Créme Ninon we will make a starter dish that simple and smooth on the palette. The seaweed caviar is such a lovely compliment to the soft asparagus and creamy sauce. A much needed crunch of the hazelnuts and fantastic tang of the champagne foam. I loved how well this dish worked as a starter to the soup and such an easy dish to prepare, I find myself giggling over the fact that plenty of the latest dishes require a nice rest in the fridge over night. Plan this into your schedule.



What you need for the asparagus marinade:


750g white asparagus

1 1/2 l (0.6 cups) water

1 1/2 dl (0.6 cups) lemon juice

3/4 dl (0.5 cups) sugar

1 1/2 tbsp salt

75g butter


What you need for champagne foam:


1/2 dl (0.2 cups) aquafaba

2 tbsp dry champagne


What you need for Mousseline sauce:


2 dl (0.8 cups) aquafaba

1 dl (0.4 cups) whipped cream

200g butter

Zest of half a lemon

A drop of Tabasco

A pinch of salt


What you need for garnish:


Chopped hazelnuts

Seaweed caviar


Serves 4 people, starter portion.


Begin with removing the lower part of the asparagus and set aside.


In a pot add water, lemon juice, sugar, salt, asparagus and butter and cook on medium high heat for 2-5 minutes and set the pot aside.


Once it has cooled pour the liquid along with the asparagus into a container and pop into the fridge over night.


The next day we will get onto making our mousseline sauce and we will begin by whisking aquafaba in a bowl until we get stiff peaks and set aside for now.


In another bowl whisk the cream until stiff and set aside as well.


In a pot add the butter and cook until the butter has melted stir in lemon zest, Tabasco and salt and allow to cool a little.


Now add the aquafaba and fold it in to the butter once it looks thick place it in a water bath to cool. Once cool fold in the cream and set aside.


Let's make champagne foam, in a bowl add champagne and aquafaba. Whisk until it creates stiff peaks and set aside.


Now for plating slice the asparagus into equal pieces and place on half the plate. Drizzle the mousseline sauce over the asparagus and scoop on the champagne foam and sprinkle on hazelnuts and seaweed caviar.


0 kommentarer