And you DON´T throw away the peels and the cut off ends. You boil them with the asparagus! Then you save the cooking liquid, the cut off ends are rubbed through a sieve, then you thicken it with roux and a bit of cream, and... Voila! Asparagus soup! Learned it from my thrifty Dutch mother.
Just made the sauce (with poached eggs and toast) and it's SO GOOD and really simple to make (only pain was the muscle workout from the whisking). Thank you so much!
I watched this video yesterday morning and realized i had everything to make it, which is unusual haha. But i tried a crack at it and my boyfriend loved it, id never made anything like this before but im always inspired by your well executed tutorials. I cant wait to attempt your bearnaise sauce. Love love love
Congrats on trying new things!! Hopefully his videos inspires you to add ingredients to your grocery list and try some more new things. Cooking for friends and family and listening to them make "yum, yum" noises with that first bite is such a joy. It's a true expression of yourself. I hope you continue experimenting with cooking. Enjoy!
Really lovely, Stephane. I made it today (and added a little bit of estragon to te sauce) and can say it will be a classic on my repertoire. Vraiment delicieux! Absolutely delicious! Thanks so much!
Several years ago I made a great "invention": Finely chopped spring onion greens and a drizzle of Styrian pumpkin seed oil sprinkled on the ready made dish go fantastically with asparagus and sauce Hollandaise/Fleurette/Mousseline. :-)
Lovely! Simple, and looks delicious. I'd be tempted to try this with something else, too, like other vegs; maybe it would even work with fish? Remind us, please, the peak season for asparagus? Thanks! 😀
Definitely going to try this recipe. We had a warm week and a cold rainy friday.. i need to get out and check our asparagus patch. 15 min would be to long on the pencil thin ones from our garden.
Your videos helped me exceed my rivals in my cooking class when they least expected it! Merci Boucoup! Also, can you make something that involves a total of 45 minutes cooking time, maybe a pan cooked crispy skin chicken dish? (with some sort of a side like salad or vegetables) Thank you!
@@FrenchCookingAcademy always chef! It is my only escape from the bad things happening in personal life, the best thing that ever happened to me was when i was allowed to cook an egg for the first time, I have never stopped growing since then, thank you for your continuous help! 👍
i cook my (white) asparagus a lot shorter. actually i don't cook them at all, i turn the heat off when the water boils and leave them in the water for a few minutes. they get soggy when boiled too long and loose much of their delicate flavour. here (in the netherlands) we usually eat them with ham, boiled eggs and melted butter. your sauce i'm definitely going to make!
Thank you for a new asparagus sauce... sounds delicious. There is a new type of asparagus on the market. Purple Asparagus, it tends to be sweeter than the green asparagus.... When peeled the stalks are a deep green, they should be handled as any green asparagus, the head will be darker after cooked.
Hi Stéphane! How do you choose your white asparagus? Living in France for a year, I came across wildly varying quality, from amazingly sweet and fragrant to bitter and lifeless - what makes a great white asparagus?
First thing of course buy them when in season. Then favor straight ones with a nice bourgeonning head with the floret really tight together . Also a fresh asparagus should break easily. If there some dryness on the stem or you can slightly bend the stem don't buy them. For bitterness make sure you peel of the thick skins
@@FrenchCookingAcademy it is french haut cuisine here in Australia. I am loving it. Tres bon tres tres!! 2 semesters almost 12 months. I bought Escofiers GC as a study guide.
Usually for poached eggs (Egg Benedict), Steak (Bearnaise), panko-crusted-fried chicken/ pork... I would not use it with seafood though, a beurre blanc or a pan sauce with white wine would go better, but you can try definitely. A Hollandaise basically provided the fattiness and creaminess to a crispy food to keep it moist, in this case, the asparagus.
After watching this, I feel like I have been a brut to the asparagus in my garden. Luckily I have a few spears left to harvest to try your cooking method and sauce.
@@w0033944 Oh, I see. Thank you for the Information! I am from Vienna and we get a great amount of white asparagus mainly from the Marchfeld, a region in eastern Lower Austria.
If you peel it you will not need to trim the base of the asparagus as much and it's more tender. Jacques Pepin did an entire show on these sauces but he never showed sauce flourette-maybe it wasn't well know then. Cheers!
Seems like a very long time to blanche the asparagus. I usually like to go 2 minutes so that it's slightly softened, but still has a little bit of a crunch to it.
A bit bland? Asparagus??? I cleaned up my patch just a few days ago and new shoots are popping up everywhere so it's fresh asparagus for starters tonight....if any makes it to the kitchen - I love it just as it is, particularly when eaten when sitting on the garden path in the autumn sunshine. Love from mid-north NSW.
yes exactly but cooked all at once. if you make a hollandaise and the whip the cream and add it in that becomes a sauce mousseline nice and fluffy but way longer to make
In place of the lemon to preserve the color/colour wouldn't the acid in vinegar work as well? For me, in almost all cooking it would be apple cider vinegar, white vinegar has no flavor, only acid.
It's not the acetic acid from vinegar, but the ascorbic acid from lemon juice, ( better known as vitamine C) that prevents the browning of cut fruits or vegetables
@@michaellorke1980 A friend introduced me to this 50s (?) classic of the german cuisine - canned asparagus rolled in Kochschinken (Prosciotto cotta) with mayo - He just called it "Röllchen". I don't think it is a real dish but a snack you would serve to guests way back in the days. If you like Kochschinken,mayo and overcooked asparagus it's a good snack. But using fresh asparagus for that would be a bit of a waste in my opinion. What I really liked with white asparagus was Bozener Soße. It's a super easy recipe and a nice alternative to the classics (butter / hollandaise)
Frédéric Frottin I guess it depends on how fat the asparagus is. Or if they start off in cold water. Also I find good chefs use recipes as guidelines, not absolute. I cook until food is cooked, *not* when the recipe tells me it’s cooked. Still I know some people do love to have a reason to complain. Use your cooking knowledge, rather than moaning.
Of the two I think Hollandaise has the more buttery taste even if it's harder to prepare. What is that dreadful sauce we encounter in American restaurants erroneously called Hollandaise? It tastes like a white sauce with chemicals. Anyone know what it is? I generally steam asparagus and thus lose the nice salt boost. Doesn't really matter if you have a good sauce to anoint it.
boiling asparagus is a crime: the flavor washes out. To cook inside, steam it, but better: GRILL the asparagus (unpeeled) until it just begins to char!
And you DON´T throw away the peels and the cut off ends. You boil them with the asparagus! Then you save the cooking liquid, the cut off ends are rubbed through a sieve, then you thicken it with roux and a bit of cream, and... Voila! Asparagus soup! Learned it from my thrifty Dutch mother.
good idea
Mine just get fed to the chooks & recycled into eggs.
Wow good advice 👍
Just made the sauce (with poached eggs and toast) and it's SO GOOD and really simple to make (only pain was the muscle workout from the whisking). Thank you so much!
He's good -- clear but not too fussy in his narrative presentation. . .
I watched this video yesterday morning and realized i had everything to make it, which is unusual haha. But i tried a crack at it and my boyfriend loved it, id never made anything like this before but im always inspired by your well executed tutorials. I cant wait to attempt your bearnaise sauce. Love love love
well done you have done a great job 👍👨🏻🍳👨🏻🍳
Congrats on trying new things!! Hopefully his videos inspires you to add ingredients to your grocery list and try some more new things. Cooking for friends and family and listening to them make "yum, yum" noises with that first bite is such a joy. It's a true expression of yourself.
I hope you continue experimenting with cooking. Enjoy!
You’re a man after my own heart (after you dipped it in the sauce LOL).
Vive la France!!
I love French food, and your recipes are fantastic.
Thanks and vive la France
merci s vous Gordy
Love the tutorial and the history lesson that accompanies your recipes! Keep it up!
Merci! Great recipe and so easy to follow.
Found white & green asparagus in the market and made this delcious sauce. Thank you.
My mouth is watering. Would love this for breakfast this morning!
Virginia Defeo with some duck eggs 🥚 yum!
OMG white asparagus season 😍 Delicious with the sauce.
yeah it’s great to have them fresh they are really tasty 😋😋😋👨🏻🍳
Really lovely, Stephane. I made it today (and added a little bit of estragon to te sauce) and can say it will be a classic on my repertoire. Vraiment delicieux! Absolutely delicious! Thanks so much!
glad you liked it 🙂 and well done
Merci Beaucoup! I came across this video yesterday and made the asparagus and sauce last night - it turned out perfectly and delicious!
great to hear it worked out well 🙂🙂👨🏻🍳
Really enjoy your videos, and I love all the sauces you have shared to date. Hope you and your sweetheart are enjoying France. Thank you for sharing.
Thanks a lot 🙂 it takes a bit of adjustment but it's getting better now
Nice. I’m definitely going to try this. Thanks Stephan,
MAGNIFIQUE!!!
Several years ago I made a great "invention":
Finely chopped spring onion greens and a drizzle of Styrian pumpkin seed oil sprinkled on the ready made dish go fantastically with asparagus and sauce Hollandaise/Fleurette/Mousseline. :-)
Lovely! Simple, and looks delicious. I'd be tempted to try this with something else, too, like other vegs; maybe it would even work with fish? Remind us, please, the peak season for asparagus? Thanks! 😀
you can absolutely use with fish and regarding the asparagus season in the south it is from march until june
I'll definitely be making this. I may try it with some pan-roasted cod, too.
Great job! Would that sauce be good with some truffle shavings? Please respond. I love you.
Wow looks refreshing !!! Yummy
🙂🙂👍
Another great video...love the food history elements, well done!
thanks a lot
This will be in my repertoire from now on! Thanks so much!
My jaw is dropped and I'm drooling! Nice!
🙂🙂👨🏻🍳
I tried this today. it's amazing and easy! and it's convenient for me as I only have 1 stove haha😩 thank you!
Definitely going to try this recipe. We had a warm week and a cold rainy friday.. i need to get out and check our asparagus patch. 15 min would be to long on the pencil thin ones from our garden.
yeah thin one less cooking maybe 10 minutes or so👍
Your videos helped me exceed my rivals in my cooking class when they least expected it! Merci Boucoup!
Also, can you make something that involves a total of 45 minutes cooking time, maybe a pan cooked crispy skin chicken dish? (with some sort of a side like salad or vegetables)
Thank you!
that’s brilliant feedback well done 👨🏻🍳🙂👍👍
@@FrenchCookingAcademy couldn't have done it without you chef! 👌
most important is that you keep loving food 👨🏻🍳👨🏻🍳🙂😋
@@FrenchCookingAcademy always chef! It is my only escape from the bad things happening in personal life, the best thing that ever happened to me was when i was allowed to cook an egg for the first time, I have never stopped growing since then, thank you for your continuous help! 👍
very good sauce
i cook my (white) asparagus a lot shorter. actually i don't cook them at all, i turn the heat off when the water boils and leave them in the water for a few minutes. they get soggy when boiled too long and loose much of their delicate flavour. here (in the netherlands) we usually eat them with ham, boiled eggs and melted butter.
your sauce i'm definitely going to make!
You can undercook green asparagus, it's riskier with big fat white ones mate.
@@christoohunders5316 what's the risk?
Does one bring the asparagus back to heat before serving, or does one serve the asparagus cold?
Thank you for a new asparagus sauce... sounds delicious. There is a new type of asparagus on the market. Purple Asparagus, it tends to be sweeter than the green asparagus.... When peeled the stalks are a deep green, they should be handled as any green asparagus, the head will be darker after cooked.
I've never heard of Sauce Fleurette... the touch of cayenne! Can't wait to try.
Super video! I applauded for $5.00 👏👏
In Holland they are eaten with boiled egg, ham and melted butter.. perhaps i cooked small potato, try it, very simple and delicious
Hi Stéphane! How do you choose your white asparagus? Living in France for a year, I came across wildly varying quality, from amazingly sweet and fragrant to bitter and lifeless - what makes a great white asparagus?
First thing of course buy them when in season. Then favor straight ones with a nice bourgeonning head with the floret really tight together . Also a fresh asparagus should break easily. If there some dryness on the stem or you can slightly bend the stem don't buy them. For bitterness make sure you peel of the thick skins
I really love aspagus but don’t have enough recipe of it
Let try this.
great sauce but has to be served warm 🙂👨🏻🍳
@@FrenchCookingAcademy one more reason to eat it alone
Delicious 😋
Merci! we are doing hollandaise in cooking class next week so I can also see the difference between the two.
great what kind of cooking class is it long term ?
@@FrenchCookingAcademy it is french haut cuisine here in Australia. I am loving it. Tres bon tres tres!! 2 semesters almost 12 months. I bought Escofiers GC as a study guide.
This was great what else can you use this with...I guess anything you'd use a hollandaise sauce with ???
pretty much yes 🙂🙂
Usually for poached eggs (Egg Benedict), Steak (Bearnaise), panko-crusted-fried chicken/ pork... I would not use it with seafood though, a beurre blanc or a pan sauce with white wine would go better, but you can try definitely. A Hollandaise basically provided the fattiness and creaminess to a crispy food to keep it moist, in this case, the asparagus.
Can this sauce be reheated? I always make hollandaise & have tried to reheat it but it just melts. (I always have leftovers). Thanks for this video.
not really no these sauce are to be made and used on the day
After watching this, I feel like I have been a brut to the asparagus in my garden. Luckily I have a few spears left to harvest to try your cooking method and sauce.
uhmm sounds super fresh
I had no cream, used 2% fat buttermilk. Was delicious.
When are you going to put these recipes on a website so we can print them out?
it is already on the website www.thefrenchcookingacademy.com/asparagus-sauce-fleurette/
What's the best way to keep it warm?
Yum! 😋
Quelle est la difference entre créme fleurette et crème fraiche?
I’ve never peeled asparagus. this recipe looks great though
It's certainly not a standard preparation in the UK.
Not even white asparagus???
@@tubekulose White asparagus is very unusual here. Most British-grown asparagus is green.
@@w0033944 Oh, I see. Thank you for the Information! I am from Vienna and we get a great amount of white asparagus mainly from the Marchfeld, a region in eastern Lower Austria.
If you peel it you will not need to trim the base of the asparagus as much and it's more tender. Jacques Pepin did an entire show on these sauces but he never showed sauce flourette-maybe it wasn't well know then. Cheers!
Seems like a very long time to blanche the asparagus. I usually like to go 2 minutes so that it's slightly softened, but still has a little bit of a crunch to it.
how much cream?
Have the spare goose, now to sauce it.
A bit bland? Asparagus??? I cleaned up my patch just a few days ago and new shoots are popping up everywhere so it's fresh asparagus for starters tonight....if any makes it to the kitchen - I love it just as it is, particularly when eaten when sitting on the garden path in the autumn sunshine. Love from mid-north NSW.
lucky to have fresh asparagus 👍👨🏻🍳
How much cream, how much butter?
details are in the video description
Yeah the green one from Australia are tiny I would cook those 7 to 10 minute max
So it is basically hollandaise with double cream added?
yes exactly but cooked all at once. if you make a hollandaise and the whip the cream and add it in that becomes a sauce mousseline nice and fluffy but way longer to make
In place of the lemon to preserve the color/colour wouldn't the acid in vinegar work as well? For me, in almost all cooking it would be apple cider vinegar, white vinegar has no flavor, only acid.
you can even skip the addition of it at all but sometimes i get paranoid the asparagus will turn brownish 😀😀
It's not the acetic acid from vinegar, but the ascorbic acid from lemon juice, ( better known as vitamine C) that prevents the browning of cut fruits or vegetables
めっちゃ 美味し そうやなあ？【METtiya oisisou yana】j`aime asuparagasu oranndaise souce食いてえ！
thanks
I’ve never tried eating asparagus cold
😍
I have never peeled my asparagus!
In Germany we cover spargel with mayo and wrap it in ham, the French do some foods better, clearly.
You must be from bavaria... in the north, always with butter or Hollandaise, I've never ever seen or heart of asparagus with majo...😳
@@michaellorke1980 A friend introduced me to this 50s (?) classic of the german cuisine - canned asparagus rolled in Kochschinken (Prosciotto cotta) with mayo - He just called it "Röllchen". I don't think it is a real dish but a snack you would serve to guests way back in the days. If you like Kochschinken,mayo and overcooked asparagus it's a good snack. But using fresh asparagus for that would be a bit of a waste in my opinion.
What I really liked with white asparagus was Bozener Soße. It's a super easy recipe and a nice alternative to the classics (butter / hollandaise)
Made it today and it was awesome. Thank you so much! :-P Picture: tinyurl.com/y6dfm3h5
my cat's name is fleurette !!
I think a slight pinch of tarragon might work in this sauce.
I see you've found the OXO peeler....lol
Yeah actually I had to buy one and found this one 🙂
15 min for green asparagus is way too much!
Frédéric Frottin that’s what I thought.
Frédéric Frottin
I guess it depends on how fat the asparagus is.
Or if they start off in cold water. Also I find good chefs use recipes as guidelines, not absolute.
I cook until food is cooked, *not* when the recipe tells me it’s cooked.
Still I know some people do love to have a reason to complain. Use your cooking knowledge, rather than moaning.
Of the two I think Hollandaise has the more buttery taste even if it's harder to prepare. What is that dreadful sauce we encounter in American restaurants erroneously called Hollandaise? It tastes like a white sauce with chemicals. Anyone know what it is? I generally steam asparagus and thus lose the nice salt boost. Doesn't really matter if you have a good sauce to anoint it.
boiling asparagus is a crime: the flavor washes out. To cook inside, steam it, but better: GRILL the asparagus (unpeeled) until it just begins to char!
You're cooking asparagus for 20 mins? are you sure.