Beer Recipes

Beer Recipes » Starters » Asparagus with mousseline sauce based on Celis White.

Ingredients:  
    2 crowns of asparagus
    3 egg yolks
    juice of 1 lemon
    10 cl Celis White
    100 g butter
    pepper & salt


Preparation:
Peel the asparagus thoroughly and boil for 20 to 30 minutes in lightly salted water. Remove from water and keep warm. Meanwhile, whisk egg yolks, lemon juice, Celis White, pepper & salt together in a saucepan to a creamy consistency. Place the saucepan on a very low flame, making sure that the mixture doesn"t boil! Whisk the mixture until it has doubled in volume. Carefully stir in the melted butter.

Serve the asparagus with the sauce, garnish with parsley and pour a refreshing Celis White. Bon appetit!


Source:  http://www.vansteeberge.com


Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store