Can I prepare the asparagus with mousseline sauce and shrimp in advance?

Yes, you can prepare this dish in advance. Prepare the asparagus and shrimp and make the sauce. Store everything separately in the refrigerator and combine it just before serving.

Can I use frozen asparagus instead of fresh asparagus?

Yes, you can use frozen asparagus instead of fresh asparagus. Just make sure to thaw them properly before preparing.

What can I serve with asparagus with mousseline sauce and shrimp?

Asparagus with mousseline sauce and shrimp can be served with, for example, fried potatoes, rice, or a green salad.

What is the difference between mousseline sauce and hollandaise sauce?

Mousseline sauce is actually the luxurious sister of hollandaise sauce! You start with a classic hollandaise based on egg yolks, lemon, and farmhouse butter. Once that sauce is beautifully thickened and frothy, you gently fold or whisk in a spoonful of lightly whipped cream at the very end. This makes the sauce extra creamy, airy, and velvety soft!

Asparagus with mousseline sauce and shrimp

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35min

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Next Level

Now tell me: is there anything more festive to conjure up on your plate than the 'white gold' combined with crispy, hand-peeled North Sea shrimp? This fantastic recipe for asparagus with shrimp brings together the very best of our Belgian gastronomy . We combine crunchy green and soft white asparagus with a generous portion of salty shrimp and a dream of fresh herb mousseline.

Here I also explain how to best peel asparagus!

Now tell me: is there anything more festive to conjure up on your plate than the 'white gold' combined with crispy, hand-peeled North Sea shrimp? This fantastic recipe for asparagus with shrim ...

Ingredients

What do you need?

Quantity: 4P

Asparagus
500 g white asparagus
250 g green asparagus
400 g North Sea shrimp, hand-peeled

Fresh herb mousseline
3 egg yolks
125 g farmhouse butter at room temperature
2 tbsp water
Juice of 1 lemon
Pepper and salt
1 good tbsp half-whipped cream
2 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped dill

500 g white asparagus
250 g green asparagus
400 g North Sea shrimp, hand-peeled

3 egg yolks
125 g farmhouse butter at room temperature
2 tbsp water
Juice of 1 lemon
Pepper and salt
1 good tbsp half-whipped cream
2 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped dill

Preparation method

How do you make this?

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Asparagus: Peel the white asparagus from the tip downwards and cut the ends evenly.

The green ones do not need to be peeled, just remove the tough triangular ends and cut off the bottom.

Cook the white asparagus for 4 minutes in plenty of boiling salted water and add the green asparagus at the end. Then place them on a plate covered with a towel.

Mousseline sauce: Place a saucepan with water and a glass bowl in it on the heat.

The bottom of the bowl should just touch the water.

Add the yolks, water, pepper, salt, and lemon juice and whisk together.

Turn on the heat and let it simmer lightly.

Whisk until you get a firm foam.

Now add the farmhouse butter piece by piece.

Once everything is whipped airy, taste and possibly season with pepper and salt.

Now you have a Hollandaise sauce, whisk in the tablespoon of whipped cream and you have mousseline sauce.

Mix the finely chopped fresh herbs into the sauce.

Plate the asparagus, drizzle the mousseline sauce over it, and finish with the shrimp and a few sprigs of fresh herbs.