Asparagus sauce Fleurette
In this recipe we will learn how to make a dish called Asperges sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise, this is a one pot sauce! In my opinion, not only is it easier to make, but it tastes better too. The name Fleurette comes from the type of French cream is used. Creme Fleurette is a full fat cream widely used in France. Note: In the video I have halved the quantities outlined below
Ingredients needed (for 4 people)
- 20 asparagus (roughly 5 per person)
For the sauce Fleurette:
- 2 egg yolks
- 125 grams of french style unsalted butter (has to be cold)
- 100 ml of creme Fleurette (heavy whipping cream with 30 % fat content)
- The juice of half a lemon
- 1 pinch of salt and pepper
- 1 pinch of cayenne pepper
Cooking time for the Asparagus:
- 20 minutes in boiling water for white asparagus and 15 minutes or less for green asparagus. The boiling water has to be salted with 12 grams of salt per litre of water.
- Start by adding water in a large pot that can contain all of the asparagus you will be cooking. Then add 12grams of salt per litre of water and the bring the water to the boil.
While the water is warming up use that time to prepare your asparagus:
- Using a vegetable peeler, peel off all of the thick skin that reside on each asparagus. (white asparagus always need to be peeled while green ones may not need to.)
- when done, attach the asparagus together in a bunch ( as shown in the video) using butcher string. when done plunge the asparagus in the boiling water.
- Leave the asparagus to cook following the cooking times provided above.
While the asparagus are cooking make the Sauce Fleurette:
- Use a double boiler, or a make shift one (as shown in the video) and pour in the all of the cream in the bowl followed by the egg yolks.
- Whisk gently for 1 minutes until the mix start to foam.
- When your mix is foamy add all of the cold butter in and start stir continuously
- Keep stirring vigorously for 2 minutes until your sauce start to thicken
- When it does make sure the water under your bowl is not far from boiling (as you need to have that high temperature to have your sauce thicken further) and keep stirring the sauce until it almost turns into a mayonnaise like consistency.
- when it does take your your pan off the heat and add: the salt, pepper, lemon juice, and cayenne pepper.
- stir for another minute or so. your sauce should now be ready.
Prepare the asparagus for serving:
- By now your asparagus should not be far from cooked. when they are, take them out of the water and plunge them in an icy (or very cold water) bath.this is done to “stop the cooking” and preserve those nice fresh colors.
- Next, drain take them out of the water and place them on a plate or dish with either paper towels or a clean white tea towel on it.
- The asparagus are now ready to be served.
Plating the asparagus:
- the asparagus can be served “a l’assiette” meaning on plate individually ( like in the video) or can be just stacked on a large plate or dish so people can helps themselves.
- whichever the case the sauce fleurette must be served warm either in a sauce boat or poured over the asparagus if plated individually.