Recipe - Starters

Asparagus bavarian and lemon muslin sauce

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base elements

  • 500g Asparagus
  • 250g Liquid fresh cream
  • 2 Sheets of gelatin


muslin sauce

  • 1 Egg yolk
  • 10cl Liquid cream
  • 1 Yellow lemon
  • 1/2 Glass peanut oil
  • 1/2 Glass olive oil
  • 1 teaspoon mustard




  • Table salt
  • Pepper
  • Put the gelatin in a bowl of cold water to soften.


  • Wash the asparagus, cook for 25 minutes in salted water, leave in the cold with a slice of lemon.


  • Put the hot asparagus in a bowl, salt and pepper, add the softened gelatin leaves and mix to get a smooth paste and remove the asparagus fiber.


  • Whip the fresh cream, then add it to the chilled asparagus. Keep the mixture refrigerated for at least 2 hours.


  • Using a zester, take lemon peels. In a bowl, put the grated rind with the egg yolk, mustard, salt and pepper. Let stand for 2 minutes.


  • Beat mayonnaise with peanut butter and olive oil. Stabilize your mayonnaise with lemon juice.


  • Whip the fresh cream, then add it delicately to the mayonnaise, and keep refrigerated.


  • When serving, dilute your sauce with a little water for a creamy consistency. Then serve the Bavarian dumplings, watering them with muslin sauce.
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