Asparagus Spears with Orange Mousse

A delicious recipe for the asparagus season:

Preparation : 40

Peel asparagus spears, cut woody ends into small pieces. Cook the asparagus spears in lightly salted water with a little bit of sugar for 20 minutes. Rinse and dry the cutlets. Fry in hot oil for 4-5 minutes on each side. Season with salt and pepper. Rinse and dry the orange, grate the peel and squeeze the juice. Separate eggs. Beat egg yolks with orange juice in hot water bath. Fold in crème fraOche and orange zest. Whip 2/3 of the egg yolks and 1 pinch of salt until stiff, fold into sauce. Arrange asparagus spears and meat on plates. Pour a little orange sauce over the asparagus. Garnish with halved orange slices and chervil. Serve remaining orange sauce separately. Serve with new potatoes.

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