Asparagus Tips Au Gratin Recipe from GourmetFoodPlaza.com

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Recipe for Asparagus Tips.....you'll find more recipes like this in our Recipe pages

Asparagus Tips "Au Gratin"
What can be better than fresh asparagus? Already known to the ancient Egyptians, the asparagus was introduced in France only in the 17th century. La Quentinie grew it to satisfy his king's desires. To preserve the mushrooms' white color, don't forget to drizzle with lemon juice. In order to make the Hollandaise sauce successfully, it is important to vigorously beat the egg yolks while they're in the double boiler. You should have a creamy and consistent texture. Continue beating until you've poured out the last drop of melted butter and your sauce is cooled. Don't forget to plunge the asparagus into ice water to immediately stop the cooking process. This is important for their color and their taste. If you prefer them crunchy, steam cook them. It is also possible for you to replace the Hollandaise sauce with a zabaglione. This is a mixture of beaten egg yolks and milk that you'll then add to the mushroom sauce. Brown this under your oven grill and your zabaglione is ready.
Serves 4
1 bunch	asparagus
8 oz	fresh cream
8 oz	cultivated mushrooms
7 oz	butter
2	eggs
1	lemon
-	salt
-	pepper

-	Carefully clean and wash the mushrooms. Put them in a casserole with the equivalent of a glass of water, the juice of one lemon and a spoon of butter. Salt and let cook on a low fire.
-	Peel the asparagus with a vegetable peeler. Tie in a bundle and poach in a pot of salty water. Leave them slightly crunchy. Refresh them.
-	Melt the remaining butter on the corner of the burner. Separate the eggs. Put the egg yolks in a small pot with a drop of water. Whip energetically while in the double broiler in order to obtain a creamy zabaglione. Then, after you have mixed and added the mushrooms, progressively begin adding the melted butter.
-	Incorporate the remaining melted butter whipping vigorously until you obtain a mixture with an even consistency. Whip up the 8 ounces (250 ml) of fresh cream (do not add sugar).
-	Gently incorporate the whipped cream into the Hollandaise sauce. Decorate the serving dish in rosette form with the asparagus.
-	Nap the asparagus with the Hollandaise sauce and brown under the oven grill for a few minutes. Serve warm.

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