Asperges Sauce Mousseline

This is a simple recipe that reflects perfectly the spring with these délicisieuses asparagus slightly crisp!
The interest of the recipe lies in the mousseline sauce with chives.

Ingredients

500g Asparagus
1 Egg
1 Tablespoon Mustard
100ml Olive Oil
15g Chopped Chives
Salt
Paper

Elaboration

Cut the asparagus to 6 or 7 inches from their base. Wash well. And steam for 12 minutes. I still prefer them green and slightly firm. If you prefer the asparagus over cooked, continue cooking 5 minutes.
To keep the color and the crisp in the asparagus, stop their cooking by immersing them in a bowl of cold water with ice cubes in it.

Meanwhile, prepare the herb mousseline. Separate yolks from whites. Put the yolk, mustard, salt and pepper in a bowl. Add the oil little by little in a stream while mixing with an electric mixer. If you are not familiar with the mayonnaise, you just wait until the sauce takes a non-glossy and matte appearance before adding more oil!

In another bowl, beat the white until stiff. Add it to the mayonnaise and mix gently lifting the sauce, just like foam! Add the finely chopped chives. Mix well and refrigerate until ready to serve.

To eat dip a still warm asparagus in the sauce!