Crisp, new Danish asparagus is one of the most popular dishes among our regulars when we write it on our specials board.
We serve the asparagus with a creamy sauce mousseline and juicy, freshly peeled shrimps.
New Danish asparagus are an amazing spring delicacy – and very popular among our regulars when we write it on our specials board in early May every year.
We serve the crisp asparagus with a creamy sauce mousseline and juicy, freshly peeled shrimps.
WHITE ASPARAGUS WITH SAUCE MOUSSELINE AND SHRIMPS
Four servings
200 grams peeled shrimps, boiled at sea (approximately 500 grams with shells)
12 new, white asparagus (approximately 800 grams before they have been cleaned and peeled)
Salt & pepper
Sauce mousseline
3 egg yolks
4-6 tbsp lemon juice (freshly squeezed)
1 tsp salt
200 grams clarified butter
1 dl double cream
1 pinch cayenne pepper
Garnish
Fresh herbs, e.g., dill
4 lemon wedges
4 slices of dark rye bread
Butter
Preparation of the asparagus and the shrimps
Peel the white asparagus (not the heads) and break the ends off at the end of the stalk but where it comes naturally.
Boil the asparagus in a deep frying pan with water and a pinch of salt & pepper for four to six minutes.
Take the asparagus out of the water and dry them in a tea towel.
Peel the shrimps.
Sauce mousseline
Melt the butter in a pan.
Pour egg yolks, 4 tbsp lemon juice and salt in the pan and whisk the sauce at medium heat till it thickens.
Remove the pan from the heat and add the butter little by little – very slowly in the beginning, then quicker.
Whisk the sauce in order for the sauce not to part.
Season the sauce with a bit of extra lemon juice.
Whip the cream lightly and fold it into the sauce when you serve the dish.
To serve
Arrange the asparagus on a heated plate, pour the sauce over the asparagus and garnish with shrimps, lemon wedges and herbs. Serve bread and butter on the side.
DRINKS
We recommend a glass of dry white wine or a Stuykman Weissbier from Nørrebro Bryghus with the white asparagus.