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Vegetarian, Northern, Eastern and Western France

White asparagus with mousseline sauce and new potatoes

White asparagus with mousseline sauce and new potatoes is a spring dish for 4 people, ready in 45 minutes, medium difficulty, about €4.20 per person. The key to success is the mousseline sauce, whisked over a bain marie then lightened with whipped cream, which should coat the asparagus without ever cooking the egg yolks.

Tonight, white asparagus makes its big comeback, with a light mousseline sauce and new potatoes.

White asparagus with mousseline sauce and new potatoes
Total time
45 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring

White asparagus has a softer texture and a milder taste than green asparagus, especially once peeled down to its tender core. The mousseline sauce, somewhere between a hollandaise and whipped cream, coats the spears without weighing them down, with just enough brightness from the lemon. New potatoes, cooked skin on, give the dish its hearty side.

This is a meal that marks the return of spring, perfect for a slightly more polished Sunday lunch or for having people over without complicating your time in the kitchen. The sauce needs attention but no difficult technique, and it comes together while the vegetables finish cooking. Make it when white asparagus is truly in season, from a market stall or a good produce stand.

The ingredients

4 people

Fruits and vegetables

  • White asparagus 1.2 kg
  • New potatoes 800 g
  • Lemon 1
  • Chives 1 sprigs

Dairy

  • Eggs 4
  • Butter 150 g
  • Heavy cream 10 cl

Pantry

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

Allergens Eggs, Lactose

The step by step recipe

  1. Peel the asparagus, trim the tough ends, and tie them into bundles.

    Snap the end off by hand, it breaks naturally where the stalk turns tender.

  2. Cook the new potatoes in salted water. 15 min

    They don't need peeling, the skin is thin.

  3. Drop the asparagus into boiling salted water until a knife tip slides in easily. 15 min

    Add a pinch of sugar to the water, it brings out the natural sweetness of the asparagus.

  4. Meanwhile, whisk two egg yolks over a bain marie with the lemon, then add the melted butter little by little. 8 min

    Keep the bain marie barely simmering, the eggs should never actually cook.

  5. Off the heat, fold in the cream whipped to soft peaks, season with salt and pepper, and serve with the asparagus, potatoes, and hard boiled eggs.

    Boil two eggs at the same time as the potatoes, they make a great addition.

Our tips to get it right

  • Pick asparagus that's firm and white all the way to the base, a soft or grayish end means it's past its best.
  • Whisk the mousseline sauce right before serving, it doesn't hold and deflates if it sits too long.
  • Taste the asparagus cooking water, it should be clearly salty, almost like seawater, to season the vegetable from the inside out.

The variations

  • Swap the heavy cream for a thicker crème fraîche for a firmer mousseline that's easier to spoon over the spears.
  • Shave parmesan over the asparagus right before serving for a sharper, more savory version.
  • For a quicker version, serve the asparagus with a simple mustard vinaigrette instead of the mousseline, the dish still works without the bain marie step.

What to serve it with

  • A glass of dry white wine
  • Fresh crusty bread
  • A light green salad afterward

Storage

Keep the cooked asparagus and potatoes in the fridge in a sealed container for up to 2 days. The mousseline sauce doesn't keep and can't be frozen, make it fresh and eat it the same day. Reheat the vegetables gently by steaming or in a pan, without cooking them further.

Questions about this dish

Why do you need to peel white asparagus?

The skin on white asparagus is fibrous and bitter, unlike green asparagus. Peel from top to bottom, keeping the tip intact, for a tender texture once cooked.

Can you make the mousseline sauce ahead of time?

No, mousseline sauce should be made right before serving. It deflates as it cools and can't be reheated without breaking.

What should you do if the mousseline sauce breaks?

If the yolks heat too fast, the sauce can curdle. Pull it off the bain marie right away and whisk in a spoonful of cold water to bring it back together.

Can you use different potatoes instead of new potatoes?

Small baby potatoes work just as well, cooked the same way in salted water with their skins on. Avoid floury potatoes, which tend to fall apart more easily.

How long does it take to make white asparagus with mousseline sauce and new potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in white asparagus with mousseline sauce and new potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does white asparagus with mousseline sauce and new potatoes cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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