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Home Food & Drinks Recipes Cooking Baked green asparagus with tarragon mousseline

Baked green asparagus with tarragon mousseline

Recipe
Asparagus
Fingerfood

Panko breadcrumbs are the kings of the crisp. Together with the deliciously herbaceous sauce, they turn green asparagus into an irresistible finger food. If only I could stop!

The Editors

Cooking time: 40 minutes

For the asparagus

Ingredients (2 servings)
16 piece(s) Green solo asparagus, cleaned
2-3 Eggs
150 g Panko breadcrumbs
1 l Vegetable oil for frying
Salt

For the mousseline

Ingredients (2 servings)
120 ml White wine
20 ml White wine vinegar
1 Shallot, cut into slices
1 bunch Tarragon
2 Egg yolk
100 g Clarified butter
80 ml Cream, room temperature
Salt
Peppercorns, black
  • To make the sauce, boil down the wine, vinegar, sliced shallot, a bunch of tarragon leaves, a little salt and a few black peppercorns in a pan to 2 to 3 tablespoons. Strain and leave to cool. Whisk the egg yolks with the wine and vinegar reduction over a bain-marie, then drizzle in the melted clarified butter and whisk until creamy. Whip the cream until not quite stiff and carefully fold in. Season to taste and finish with some finely chopped tarragon.
  • Blanch the cleaned asparagus in lightly salted boiling water for 3 minutes. Drain, dry and coat in eggs and breadcrumbs.
  • Bake in plenty of oil at 175 °C until golden brown. Drain on kitchen paper and serve immediately with the sauce, garnished with freshly picked tarragon.
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