Asperges are grown during the months of April, May and June. I so love this silky, slim vegetable that I only eat in season, and rarely will I eat it in a can or jar.
Growing up in California, I was only familiar with the green asparagus. But when I arrived in France, I discovered the white asparagus and how it grows!
Asparagus is so versatile and can be served in many ways.
Here is the recipe for a Mousseline sauce :
250 g beurre, 2 c. à soupe vinaigre, 1 pincée sel et poivre, 4 jaunes d’œufs, 1/2 citron, 1 dl crème fouettée.