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The main dish, French classic

Asparagus vol-au-vent with mousseline sauce

This asparagus vol-au-vent with mousseline sauce is a spring dish for 6 people, with crisp puff pastry, green and white asparagus and a butter and lemon mousseline sauce. It takes 50 minutes of active work, the pastry and asparagus are cooked that morning, the difficulty is medium and it costs around €4.80 per person. Success depends on the mousseline sauce, whisked over barely simmering water so the yolks never scramble.

Green and white asparagus tucked into a puff pastry that shatters, draped in an airy mousseline sauce, this is spring dressed up for company.

Asparagus vol-au-vent with mousseline sauce
For
6 people
Work
50 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€4.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach

The pastry shatters under the fork, the asparagus keeps its bite and color, and the mousseline wraps it all in a lightness that melts on the tongue. Tarragon brings a faint anise note, lemon wakes up the butter without turning it sharp. This is a dish built on texture contrasts rather than spice, which is exactly what makes it feel special without being hard to enjoy.

It's the kind of dish you make for a spring lunch with friends or a family meal when asparagus is in season. It works well as a light main course after a small starter, or as a generous starter before a simple roast. People tend to serve it for a Sunday lunch or any occasion that calls for a bit more care than usual.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 2 steps, 8 min
  4. When it's time to serve 2 steps, 6 min

In the morning, bake the pastry shells and cook the asparagus, then keep both chilled. Right before guests arrive, make the base of the mousseline sauce and keep it warm over a water bath. At serving time, reheat the pastry and asparagus, whip the cream, assemble everything and drizzle with sauce right away.

The ingredients

6 people

Fruits and vegetables

  • Green asparagus 500 g
  • White asparagus 500 g
  • Lemon 1
  • Tarragon 4 sprigs

Dairy

  • All-butter puff pastry 2
  • Whole egg 1
  • Egg yolks 3
  • Clarified butter or unsalted butter 200 g
  • Heavy cream 10 cl

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut twelve rectangles from the puff pastry, brush them with beaten egg and bake until golden brown, then split each one in half. 20 min

    Set a second baking sheet on top for the first ten minutes, the pastries rise straight and even.

  2. Peel the white asparagus, snap off the woody ends of the green asparagus, then cook them separately in boiling salted water and plunge them into ice water. 10 min

    Cooked al dente, they keep their shape and color, allow about ten minutes for the white asparagus.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Melt the butter gently, whisk the egg yolks with a spoonful of water and the lemon juice over a barely simmering water bath until you get a thick, foamy ribbon. 8 min

    You'll know it's ready when the trail left by the whisk holds its shape for a few seconds.

  2. Whisk in the melted butter in a thin stream, season with salt and pepper, add the chopped tarragon, and keep the sauce warm over the water bath, off the heat.

    Add the butter warm, not hot, or the sauce can break, a spoonful of cold water whisked in usually fixes it.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the pastry shells in the oven and warm the asparagus in a pot of salted hot water. 6 min

    A few minutes is enough, the pastry gets crisp again at 180°C.

  2. Whip the cream into soft peaks, fold it into the sauce, then fill the pastry shells with asparagus and spoon the mousseline over the top.

    The whipped cream makes the sauce light as a cloud, fold it in gently with a spatula using an upward motion.

Our tips to get it right

  • Pick asparagus spears that are firm and similar in size, they'll cook evenly and stay crisp to the bite.
  • Let the baked pastry rest on a wire rack once it's out of the oven, trapped steam would soften it before serving.
  • Make the mousseline sauce at the very last minute, right as you fold in the whipped cream, it won't hold without deflating.

The variations

  • Swap the tarragon for chives or chervil if you want a milder flavor without the anise note.
  • Tuck in some smoked salmon or thin slices of cured ham between the pastry and the asparagus for a richer version.
  • For a quicker version, use a simple hollandaise without folding in whipped cream, it's still a treat.

What to serve it with

  • A simple green salad
  • A glass of dry white wine
  • Fresh goat cheese as a starter

Storage

The baked pastry and cooked asparagus keep up to 24 hours in the fridge in a sealed container. The mousseline sauce doesn't keep and can't be frozen, it needs to be made and served the same day.

Questions about this recipe

Can I use store-bought puff pastry instead of making it from scratch?

Yes, a good all-butter store-bought puff pastry works perfectly here. Just check the label for real butter rather than vegetable fat, it matters for both flavor and crispness.

How do I keep the mousseline sauce from breaking?

Keep the water bath barely simmering, never boiling, and add the melted butter gradually while whisking constantly. If it breaks anyway, whisking in a splash of cold water often brings it back together.

Can I plate this differently than as a closed sandwich?

Yes, you can set the pastry base on the plate, pile the asparagus on top, spoon over the mousseline and lean the lid against it instead of covering it. It shows off the filling and looks a bit more polished.

Can I use only green asparagus or only white asparagus?

Yes, mixing both is mainly for color and a slight difference in flavor, but either one works fine on its own depending on what you find. Just adjust the cooking time since white asparagus usually needs a few extra minutes.

Can an asparagus vol-au-vent with mousseline sauce be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make an asparagus vol-au-vent with mousseline sauce?

Allow 1 h 30 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in an asparagus vol-au-vent with mousseline sauce?

About 600 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an asparagus vol-au-vent with mousseline sauce cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

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